After buying a variety of granolas from Sprout, our local healthy grocer. After reading all the ingredients and not liking all the “extra” stuff they contained, I found a recipe online. I did some tweaking and testing to get the consistency just right for what we like.
INGREDIENTS
4 cups rolled or old fashioned oats (not instant… I use Old fashioned)
4 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup coconut oil
2 teaspoon vanilla extract
Optional Ingredients
1/2 cup small-dice dried fruit
1/2 cup small-dice dried fruit
1/2 cup coarsely chopped raw or toasted nuts or seeds
INSTRUCTIONS
1. Pre-Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
3. Place the honey, oil, and vanilla in a small bowl and stir to combine.
4. Heat on stove till it start to boil (some recipes don’t have you heat the mix, but I find it mixes/coats better)
5. Pour over the oat mixture and mix, mix, mix until the oats are thoroughly coated.
6. Spread the mixture in a thin, even layer on a rimmed baking sheet. (I coat pan with a little olive oil first)
7. Bake for 15 minutes, then stir
8. Bake another 15 minutes or longer. Granola needs to be light, golden brown.
9. Place the baking sheet on a wire rack and cool the granola to room temperature.
* If you like lots of little pieces, stir several times while it cools.
* If you like chunky granola, wait till it is fully cool and break it apart to your liking.
1. Pre-Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
3. Place the honey, oil, and vanilla in a small bowl and stir to combine.
4. Heat on stove till it start to boil (some recipes don’t have you heat the mix, but I find it mixes/coats better)
5. Pour over the oat mixture and mix, mix, mix until the oats are thoroughly coated.
6. Spread the mixture in a thin, even layer on a rimmed baking sheet. (I coat pan with a little olive oil first)
7. Bake for 15 minutes, then stir
8. Bake another 15 minutes or longer. Granola needs to be light, golden brown.
9. Place the baking sheet on a wire rack and cool the granola to room temperature.
* If you like lots of little pieces, stir several times while it cools.
* If you like chunky granola, wait till it is fully cool and break it apart to your liking.
Notes:
I have added the fruit before and after cooking. It works both ways but changes the consistency of the fruit. Try it both ways and see what you like .We don’t use nuts because of Olivia, but IF I was going to add them, I would probably add them BEFORE cooking so the flavors would bleed into the rest of the granola and they would get coated with the mix.The original recipe I started with had less brown sugar, vanilla and used vegetable oil. We like the added flavor and the coconut oil truly adds to that.
I have added the fruit before and after cooking. It works both ways but changes the consistency of the fruit. Try it both ways and see what you like .We don’t use nuts because of Olivia, but IF I was going to add them, I would probably add them BEFORE cooking so the flavors would bleed into the rest of the granola and they would get coated with the mix.The original recipe I started with had less brown sugar, vanilla and used vegetable oil. We like the added flavor and the coconut oil truly adds to that.