Another deeelish recipe for you from Sara G Little
Thursday, January 28th, 2010
Homemade Granola
1 tsp. vanilla extract (OR maple extract)
|
Author’s note: I started making this granola about 2 years ago, because high-end, store bought granola is chock full of preservatives and chemicals, is ridiculously expensive, and is over processed and over packaged. The beauty of homemade granola is that you get to make large batches easily, economically (only if you can resist eating it once a day instead of replacing every meal with it, like some deranged Special K diet), AND you can replace/add whatever you like! Experiment to your heart’s content. Try it with a splash of vanilla hempmilk: hempmilk is creamy and unlike soy or almond milk, has the Omega-3’s that vegetarians often lack in their diets.
4 c. old fashioned oats (OR 5-grain hot cereal)
2 c. sliced almonds (OR walnuts, cashews, macadamias, sunflower seeds, anything crunchy)
1/2 c. packed light brown sugar
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/4 c. olive oil
1/4 c. honey (OR agave nectar, maple syrup)
1 1/2 c. raisins (OR dried cranberries/apricots/pineapple/mangoes… maybe toasted shredded coconut, etc)
Preheat oven to 300F. In a large bowl mix oats, almonds, brown sugar, sea salt, and cinnamon.
In a sauce pan warm the olive oil and honey. Whisk in vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon, finish mixing by hand, squeezing to create oat clusters. Spread granola evenly on a large cookie sheet or two; drizzle with a bit more honey and sprinkle with a bit more sea salt.
Bake 40 minutes, stirring carefully every 10 minutes to bake evenly. Remove from oven, cool, add dried fruit. Seal granola in air-tight container at room temperature for 1 week; if you have any self control and will power, it lasts up to 3 months in the freezer.
|
