Oh my goodness, Granola!

It’s finally happened. It’s taken years to be convinced that I could do it and all it took was a wonderful suggestion from my best friend.

Let’s back up for a minute. I like granola. I usually like my granola with yogurt. I don’t like whole nuts or dried fruit in my yogurt. That limits a vast selection of granola out there on the shelves. On top of that, I’m particular about sweetness and spice levels. I prefer lots of cinnamon with a touch of sweet.

I think what I’m getting at is that granola preferences are individualistic and completely based on context.

So when my best friend shared her recipe with me (and some of her granola), I knew it was time I gave it a try. By the way, her spreadsheet has a log of various trials and notes for the next baking session. It’s methodical and beautiful. Today I’m sharing the base version of hers that yielded the best result thus far. I’ve made my own tweaks because I

granola

Goodness Granola

What you’ll need:

  • baking sheets lined with parchment paper (use glass baking dishes if you don’t have parchment, lightly greased)
  • 1 large mixing bowl, 1 medium mixing bowl
  • measuring cups + spoons
  • spatula

Ingredients

  • 3.5 cups extra thick cut oats
  • 1 cup almonds, chopped/smashed
  • 1/4-1/3 cup unsweetened coconut flakes, torn into smaller pieces
  • 2-2.5 tsp cinnamon
  • 3/4 tsp salt
  • 1/4 cup honey
  • 1/4 cup maple syrup (plus a little extra on hand)
  • 1/4 cup canola/vegetable oil (plus a little extra on hand)
  • 1/4 tsp almond extract or vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. In the large mixing bowl, combine the oats, almonds, coconut flakes, cinnamon and salt. Set aside.
  3. In the medium mixing bowl, Combine the oil, maple syrup, honey and extract. Carefully whisk until mostly blended.
  4. Poor the wet over the dry, mix until completely coated. If some areas seem dry still, drizzle 1 tbsp maple syrup and a touch of oil. Mix.
  5. Spread the granola in an even later on the pans. Bake in oven for 9-10 minutes. Stir and bake for another 9-10 minutes until lightly browned. Keep an eye on the granola towards the end of the second half of baking.
  6. Once the granola is done, remove from oven and completely cool. Store in airtight container.

Notes: You can use molasses or agave for vegan variations. Add 1/2 cup pepitas, cashews, etc.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

2 thoughts on “Oh my goodness, Granola!”

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