Wednesday, May 22, 2013
I got a surprising amount of requests for my granola recipe yesterday, so I thought I might share. My idea of granola is to look in the pantry and see what I have on hand. Change up the nuts, fruits, and flavorings as you wish, or use what’s available. The oat base stays the same. Once you pick up the spirit of experimentation, and keep volumes the same, you’ll notice how many directions you can take granola. So, get creative!
3 cups old-fashioned rolled oats (not quick-cooking)
1 cup raw hazelnuts, or slivered almonds or sunflower seeds
1/4 cup unsalted butter, room temperature (could be replaced with vegetable oil or peanut butter)
1/3 cup packed dark-brown sugar (or maple syrup, or honey, or any flavor of preserves)
1/2 teaspoon cinnamon
1/2 teaspoon coarse salt
4 teaspoons instant coffee (optional)
1 cup coconut flakes (optional)
1 cup dried raspberries (or dried cranberries, or dried blueberries) (optional)
Preheat oven to 300 degrees. In a large bowl, combine all dry ingredients. Mix them well with your hands. Add moist ingredients and continue to mix with your hands until all ingredients are well combined. Transfer to a baking sheet and spread in an even layer. Bake until oats are lightly golden, 25 to 35 minutes. Let cool completely on sheet on a wire rack, 20 minutes.