Monday, May 26, 2008
My Granola Recipe- Version 5.08
I originally posted my granola recipe in January, but after reviewing it I realized that I have tweaked it since. The recipe has gone through many versions, but I've stuck with the version below since March and it really is my favorite.
I shared this recipe with Kath last week, and she posted it with her own modifications. Here is my original.
I hope you like it!
Sarah's Suite Apple Granola
Preheat oven to 250 degrees Fahrenheit.
2 cups oats
1 1/2 cups coconut
1 scant cup sliced almonds (I used Trader Joe's unsalted toasted sliced almonds)
Toss these three ingredients together in a large bowl. Next, add:
2 Tablespoons canola oil
2 Tablespoons Grade B dark maple syrup
about 1 Teaspoon cinnamon (I eyeball this)
Mix thoroughly with a wooden spoon or spatula. Spread evenly on a large baking sheet, and place in the oven. Set a timer for 90 minutes. Leave the granola alone for almost an hour. After that, toss two or three times for the last 30 minutes. Remove from the oven and allow to cool completely before transferring to an airtight container.
Allow the granola to bake for longer at this low temperature; it creates a wonderful toastiness which is more difficult to achieve at a higher temperature. It is this toastiness that I love about granola, and this baking method does that with very minimal oil and sugar.
Leaving the granola alone for the first hour helps a few characteristic clusters form, but make sure to toss near the end so it toasts evenly.
I love this granola on my oatmeal in the morning, but it also makes a fabulous topping to ice cream/frozen yogurt, or on yogurt with fruit. It's also great for those moments in between meals when you need a tiny something.
My finished product, along with my container of oatmeal.