Monday, October 6, 2014
I'm still trying to take one meal a day with me to work, since I seem to be staying long enough for both breakfast and lunch on most days. We do have a low-fat granola on hand, but I thought this would be a cool project that anyone could do, even as a cooking lesson with kids. And it's nice and easy, after the last post.
I'm starting with Alton Brown's recipe, which has many positive reviews. It's a little too sweet for my taste, so I'm cutting back on the sugar. My mix-ins were sweet, which may have something to do with it, but even the oats part was a bit much.
Speaking of a bit much, this makes a lot more than I thought. When his recipe said six servings, I was picturing six cups of granola. Then it filled my half-gallon jar, and there was still more in the bowl. I'm going to cut it in half here, and make the list of mix-ins more generic. The only specific I'm using is rolled oats as opposed to quick oats. It's going to make a big difference in your finished product.
1-1/2 C rolled oats
1 C mixed nuts (I used sliced almonds and broken macadamias)
*6 Tb (1/4 C + 2 Tb) coconut flakes - I used unsweetened
2 Tb dark brown sugar
*3 Tb maple syrup or honey
2 Tb vegetable oil
1/4 tsp salt
up to 1 C other mix-ins like dried fruit and chips
1. Preheat oven to a mere 250º. Get out a rimmed baking sheet. No parchment or greasing required.
2. In a medium bowl, combine oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, vegetable oil, and salt.
4. Bake for 1 hour and 15 minutes, stirring every 15 minutes for even browning. If granola starts to look dry and crisp at the 1 hour mark, go ahead and pull it.
5. Allow to cool on pan, then stir in dried fruit and/or chips. I used dried cranberries and yogurt chips. Taste and add light salt if needed, which would mainly be if you went heavy on the nuts. Store in a sealed container at room temperature.
Makes about 1 quart
Difficulty rating π