I've been eating a lot of the Blueberry and Almond granola that I made last month. So much that I was running out last week. Instead of making a tried and true recipe I thought I'd branch out and make something new.
This 'healthy' granola is sweetened with maple syrup or honey. I found a lot of both when I cleaned out the pantry so was happy to use some up. It's made with oats, your favourite nuts and fruit. The nice thing about it is the flexibility.
It make a lot - about 8 cups. When you only use a bit to sprinkle on yoghurt or cereal that will last a while.
Now, how does it compare to the version I made last month?
This recipe makes a granola that is less sweet. It also doesn't form the larger clusters that the other recipe formed. I didn't like it as much. Don't get me wrong, it is good, just not as amazeballs good as the other version.
Healthy Granola
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup almonds)
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes (I didn't add any of this in. Depending upon what you add the resulting granola may not live up to its name. LOL)
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
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