1 cup (250 mL) of any vegetable oil
1 cup (250 mL) of honey
1 tablespoon (15 mL) or so of cinnamon
1 tablespoon (15 mL) or so of nutmeg
1 tablespoon (15 mL) of pure vanilla extract
8 cups (2 L) of oats (instant, large-flake or steel-cut)
CUSTOM INGREDIENTS
3 cups (750 mL) of any nuts (such as almonds, walnuts, pecans,
hazelnuts, macadamia, peanuts, pine nuts, cashews)
3 cups (750 mL) of any seeds (such as chia, flax, sunflower,
pumpkin, hemp hearts)
2 cups (500 mL) of any dried fruit (such as raisins, cherries,
apricots, figs, dates, even those little sugarbomb dried cranberries)
Preheat your oven to 325°F (160°C). Line 2 baking sheets with
parchment paper or foil and lightly oil the paper or foil.
Measure the oil into a small saucepan. Use the same measuring
cup for the honey (to avoid the sticky mess); add the honey to the oil along
with the cinnamon, nutmeg and vanilla. Whisk until smooth and thin. Heat over
medium heat, whisking occasionally, until the honey has melted into the oil.
Toss the oats into a large bowl, then pour the spiced honey
over them. Stir until everything is thoroughly and evenly combined. Divide the
mixture between the baking sheets, spreading to an even layer. (Set the bowl
aside.) Bake, stirring every 10 minutes or so to ensure even browning, for about
40 minutes or until the granola is golden brown and fragrant.
Combine your chosen nuts, seeds and dried fruits in the bowl.
If any of the pieces are too large for your spoon, cut them down to size.
Carefully scrape the hot granola into the bowl, then toss the works together.
Set aside to cool. Transfer to an airtight container or a resealable plastic
bag. This granola stays fresh for up to a week (as if it will last that long
…).
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