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
Topic: Granola (Read 3481 times)
