Why have I only now wanted to make my own granola!
Why didn’t I think of doing it much earlier in my baking days? Most likely, because I wasn’t even eating granola or had considered making it before starting this blog.
As with every food imaginable, someone somewhere has a recipe that they like better than some. Be it an original or tweaked recipes, granola is being featured as I did not want to spend money on a box of granola when it goes down very very quickly and could become a drain on my food budget. Not that I really have one.
Let’s start, shall we? Alton Brown from Food Network had a recipe which called for a far longer baking time than I was prepared to work on. My adaptation is from Cookie + Kate’s Honey Almond Granola recipe.
4 cups rolled oats
3/4 cup raw almonds, sliced
1/4 cup pepitas (pumpkin seeds)
1/4 cup sunflower seeds
1 cup dried cranberries
1/2 cup light brown sugar
1/2 cup olive oil (extra virgin) or sunflower, canola, etc
2 tablespoons honey
pinch of salt
- Preheat oven to 160-165°C (about 325°F ). Line a cookie tray with ungreased baking paper.
- Mix Oats, sugar, salt and cranberries in a mixing bowl.
- Add oil and honey to dry mixture. Try and coat all the ingredients with the oil/honey combination. The honey & sugar helps to give you the clumps that you would normally find in the store bought granola.
- Spread out the mixture on the cookie tray, as evenly as possible.
- Bake 10 minutes.
- Take the pan out, add in the rest of the ingredients and mix it up as best as you can.
- Bake another 6 minutes.
- Toss the mixture around so that it will get evenly cooked.
- Leave to cool. The granola will become crunchy once it cools down.
- Store in an air-tight container. Recommendations are for 1 to 2 weeks at room temperature, longer in the fridge or freezer.
Enjoy different variations with your choice of dry ingredients.
Do keep in mind that the experts recommend that your fat/sugar quantities are equal to achieve the right mix.