With the upcoming Fall season ahead of us, I know a lot of folks enjoy granola for a quick breakfast or trail snack. This recipe fits the bill. Homemade, cheap, natural, delicious, and it makes a lot.
1- 18oz. container OLD FASHIONED oats, not quick or instant 12oz raw almonds, rough chopped 2 cups natural, unsulfured coconut (I use Bob's Red Mill brand] 1/2 cup raw agave nectar 1/3 cup plus 2 Tbs. brown sugar 1/2 tsp. seas salt 4 Tbs. vanilla extract 1/2 cup canola oil
-Pre-heat oven to 275, set a rack in the middle -line a rimmed half sheet pan with either a silicon liner or parchment paper. spray sides with cooking spray -mix oats, almonds, and coconut together in a very large bowl -mix agave nectar, brown sugar, sea salt, and vanilla extract in another bowl until well combined -whisk in canola oil until well mixed in -pour liquid mixture over oat mixture and combine very well -put mixture into prepared baking pan and press down hard to flatten mixture into a uniform thickness, around 3/4". a large metal spatula helps -place in pre-heated oven and cook for 25 minutes -rotate pan and cook for another 25 minutes -remove and cool for 1 hour, then break into chunks and store in an airtight container for up to 2 weeks, if it lasts that long. -if a little soft after cooling period, return to a 200 degree oven for 20 minutes, then cool again before breaking apart
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