Granola is relatively simple and extremely versatile. There are over a million recipes floating around for it... so why am i adding to that list? What specialness can I offer? I have tested many, many recipes and feel like I have really perfected this one. If you enjoy fresh, homemade goodness and a healthy breakfast option, try my granola and see what you think. I really love it mixed in with Greek Yogurt and fresh banana or other fresh fruit. I also adore it softened just a bit with almond milk. This specific post was made with slivered almonds and unsweetened coconut flakes but it's amazing with these "mix-in's" as well:
*dried fruits (I especially enjoy berries and apples)
*hazelnuts
*sunflower seeds (pre-roasted)
*mini chocolate chips
If you add dried fruit, add it after you remove the granola from the oven, while the granola is still hot but don't "bake" it. If you choose something a tiny sweeter and add mini chocolate chips, let the granola cool completely before stirring them in.
Granola
3 C old fashioned rolled oats
1/2 C steel cut oats
1/2 C almond oil (I also love hazelnut oil and walnut oil)
1/2 C organic pure maple syrup
1/2 t nutmeg
1/2 t cinnamon
1/4 t ginger
3 T agave nectar
1/2 C slivered almonds
1/2 C unsweetened coconut flakes
Heat oven to 315. Combine all ingredients and mix well, making sure to cover all of the oats with oil and sweeteners. Spray a large rimmed baking sheet with non-stick oil and pour the granola mixture out onto the pan. With a spatula, even out the layer of granola and bake for 10 minutes, Remove pan and stir the granola then return to the oven for 10 minutes, remove and repeat. Your granola should cook 30 minutes having been stirred 3 times on low heat. Cool on pan then transfer to an airtight container. Keeps 2 weeks in a cool dry place.
*dried fruits (I especially enjoy berries and apples)
*hazelnuts
*sunflower seeds (pre-roasted)
*mini chocolate chips
If you add dried fruit, add it after you remove the granola from the oven, while the granola is still hot but don't "bake" it. If you choose something a tiny sweeter and add mini chocolate chips, let the granola cool completely before stirring them in.
Granola
3 C old fashioned rolled oats
1/2 C steel cut oats
1/2 C almond oil (I also love hazelnut oil and walnut oil)
1/2 C organic pure maple syrup
1/2 t nutmeg
1/2 t cinnamon
1/4 t ginger
3 T agave nectar
1/2 C slivered almonds
1/2 C unsweetened coconut flakes
Heat oven to 315. Combine all ingredients and mix well, making sure to cover all of the oats with oil and sweeteners. Spray a large rimmed baking sheet with non-stick oil and pour the granola mixture out onto the pan. With a spatula, even out the layer of granola and bake for 10 minutes, Remove pan and stir the granola then return to the oven for 10 minutes, remove and repeat. Your granola should cook 30 minutes having been stirred 3 times on low heat. Cool on pan then transfer to an airtight container. Keeps 2 weeks in a cool dry place.
I love the color of your granola. Sometimes recipes get the ingredients so dark they look unappetizing. What a great breakfast or snack treat!
ReplyDeleteIt sounds wonderful. Love your great storage container. Wish I had some for breakfast right now.
ReplyDeleteYou can add steel cut oats to granola?!! I had no idea. I will be trying this soon.
ReplyDeleteThis looks delicious! I love steel cut oats but like Becky, I had no idea you could add them to granola! I will have to try this right after I make the recipe for Deer Valley Granola. The ingredients list is calling my name. :)
ReplyDeleteP.S. Love your storage container--so cute!
ps... I made granola this weekend and added steel cut oats and hazelnut oil to my mix and it turned out amazing. The best granola I've made thus far. Thanks for being such a great cook :)
ReplyDeleteI'm all about steel cut oatmeal and lately I've been wanting to experiment with making different granolas. I'm eager to try this! Thank you for the recipe.
ReplyDelete