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
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
- 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
- Preheat oven to 350 F.
- In the large mixing bowl, combine the oats, almonds, coconut flakes, cinnamon and salt. Set aside.
- In the medium mixing bowl, Combine the oil, maple syrup, honey and extract. Carefully whisk until mostly blended.
- 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.
- 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.
- 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.