Sunday, September 8, 2013

Basic Nutty Granola

My Ed and I just LOVE granola! But, since we have a few food sensitivities in our family, I came up with a recipe that can be easily modified to fit our needs. And yeah, it's good stuff.
·         3½ cups old-fashioned oatmeal (rolled oats)
·         1 cup chopped or sliced almonds
·         1 cup chopped pecans
·         2 teaspoons ground cinnamon
·         1½ teaspoons ground ginger
·         ½ teaspoon ground nutmeg
·         6 tablespoons butter
·         ½  to ¾ cup honey --- adjust to your own sweetness level
·         2 teaspoons vanilla extract
·         ½ teaspoon salt
½ cup packed brown sugar --- optional
·         Also need – parchment paper

1.       Preheat the oven to 250°F.  Cover a rectangular baking sheet with parchment paper.
2.       Mix the dry oats, almonds, pecans, and spices together in a large mixing bowl.
3.       Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
4.       Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated. Add the brown sugar, if using, and stir it in.
5.       Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.

The granola will become crisp as it cools, at which point you can break it into pieces (if making bars) or break it up into small chunks with your fingers (if making cereal). Store in air tight container at room temperature for up to 2 weeks.  << It never lasts for 2 weeks in our house!

Tip: If you are opting to use the brown sugar, cut the honey down to 1/4 to 1/2 cup only.


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