Joy the Baker posted a recipe for granola on her website, claiming it is “super easy” to make and encouraging us readers to try it. So I did. And it is easy. And it is super yummy (but of course, butter and brown sugar makes just about anything yummy, right?).
WARNING, though: When you are all excited that you actually have a container of oatmeal in the back of the cupboard and do not have to run out to the store to buy one to make this granola, extract it c-a-r-e-f-u-l-l-y or said container will explode out of your hands, little discs of oats flying everywhere, all over the remaining shelves and all over the floor and under the fridge (you know that darn little gap created at the bottom where all the dust gathers).
Then you’ll have to get out the noisy vacuum and hubby will still be asleep and will get annoyed at the noise you are making.
And guess what? The vacuum, although it has this suction mechanism, actually blows some air, too, that makes the oat bits you are trying desperately to clean up go flying all over the place even more. And you’d be surprised at how far some of those oat bits can fly!
And now you have to go to the store after all…
But oh what fun at Whole Foods with their row upon row upon row of plastic bins full of various oats, nuts, rice, grains, etc. I had to resist buying more than I needed, for my mind was full of recipes I’ve bookmarked to try and all the ingredients were swimming before my eyes!
However, I was a good girl and only bought granola ingredients. Now, I altered the recipe by adding a bunch of goodies, such as dried fruit and sunflower seeds and flax seeds, so if you want a list of fewer ingredients, check out Joy the Baker’s original site (plus, she takes lovely pictures, a skill I haven’t mastered yet).
Go ahead, try this recipe if you’ve never made granola, and enjoy it with a bowl of milk, a cup of yogurt…or just enjoy it by the handfuls for a delightful snack.
- 3 cups old-fashioned rolled oats
- 1/2 cup slivered raw almonds
- 1 cup whole raw almonds
- 1/4 cup pecans, coarsely chopped
- 1/4 cup sweetened shredded coconut
- 1/2 cup sunflower seeds
- 1/4 cup flax seeds
- 3/4 cup dried cranberries, coarsely chopped
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 3 tbsp. butter
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- Place rack in middle of oven; preheat oven to 325 degrees F. Line one large or two small baking sheets with parchment paper and set aside.
- Stir together oats, almonds, pecans, coconut, sunflower seeds, flax seeds, cranberries, cinnamon, and salt; set aside.
- In medium saucepan, melt together butter, oil, honey, and brown sugar until sugar is dissolved and mixture begins to boil. Carefully whisk together so it is well incorporated. Add vanilla extract.
- Pour warm mixture over oat mixture, tossing with wooden spoon to ensure that all of oat mixture gets moistened by sugar mixture.
- Spread onto prepared baking sheet(s); bake for 25-30 minutes, removing to stir and toss pan twice during baking.
- Remove from oven, let cool, then store in an airtight container for up to two weeks.
SOURCE: adapted from Joy the Baker who adapted from Martha Stewart