For years and years I had it in the back of my mind to make Granola and then I just never got around to it!
I finally did and I don’t know what took me so long. I read a lot of different recipes to see the variety. There is even a little history about how Granola (or Muesli) came to be here.
A lot of recipes use maple syrup or honey to make the sweetness and the crunch. There are so many different ideas online. I found this lovely one from Recipe Tin Eats.
This whole pin is all about 20 healthy granola recipes. In fact there are tons of links on Pinterest (if you want to follow me on there I may have a few pins…. ;))
This is the recipe I used from Cook’s Illustrated. It’s a place I love to go for recipes I can count on. I always love their stuff. (Cook’s and America’s Test Kitchen.)
- 1 cup walnuts, broken into ¼-½-inch pieces
- 3 cups rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup blanched almonds, halved
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup maple syrup
- ¼ cup honey
- ⅓ cup canola oil
- 1 cup raisins
- Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
- Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
- Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evely in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
I changed up the nuts and I added in cranberries. That’s the lovely thing about granola, easy to adjust to your own tastes. And perfect for an easy quick breakfast.
Have you ever made granola?? What’s your favorite additions to it?
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