Homemade granola has always sounded comforting to me and yet it has taken me this long to make it. I saw a recipe recently, printed it out and decided it was time to try making it. I started making a shopping list and then remembered that I had saved granola recipes before. I checked my recipe binder and found SIX granola recipes!
Obviously, granola has been on my radar for a while. All of the recipes were slightly different in ingredients and technique. I started with this easy coconut almond granola and I have my eye on another one to make when we have depleted our supply. It turned out to be incredibly easy. There is a granola we have purchased from the Whole Foods bulk bins that is very tasty, but too sweet for my taste. I thought this had the same great flavor, but the sweetness level I was looking for and the intense nuttiness from baking the oats is something to be celebrated. Look out scones, I think I have a new obsession.
Recipe: Coconut Almond Granola
Adapted from The Little Red House
4 C. old fashioned oats
2 C. brown rice crisp cereal
1 C. unsweetened coconut
1 C. slivered almonds
1/2 C. ground flax seed (I used coarse ground)
1/4 C. wheat germ (optional)
3/4 C. pure maple syrup
1/4 C. brown sugar
1/4 C. good extra virgin olive oil
1/2 C. apple sauce
2 t. vanilla
pinch of sea salt
1. Preheat oven to 300 degrees F.
2. Combine all of the above ingredients in a large bowl and stir until everything is evenly mixed.
3. Line two rimmed baking sheets with foil and spread half of the mixture onto each baking sheet. If you like chunks, you can pinch the granola in different spots to create chunks in the granola. Bake for 30-40 minutes or until oats are browned and crisp. Every 10 minutes or so, use a spatula to mix. Also, rotate pans halfway through the baking time for even browning.
4. Put finished granola in an airtight container to enjoy for weeks.