Sunday, June 5, 2011

Honey-Nut Granola

I love the bulk section of Sprout's. I love getting a little bag of dark-chocolate covered pretzels to eat in the car on my drive home from the store, or only 2 tablespoons of yellow cornmeal (for Fish Po'Boys), or only 4 cinnamon bears to stave off a craving. I always look at all the lentils and types of rice- I don't know what I'd make with them, but I look at them anyway. I desperately want to buy everything from the bulk section.
Homemade Granola is the perfect reason to shop in the bulk section- you can buy exactly how much you need, no more, no less.
This granola tastes like Honey Bunches of Oats. I like granola with fruit & yogurt- but this is really good as cereal, too. It'll make your house smell like a cereal factory- and that's not a bad thing!

Start by combining the oats, almonds, sunflower seeds, coconut, cinnamon & salt.
Use a big bowl. Like, huge.
Mix everything up to evenly distribute the ingredients.
God forbid only one section of the granola be salty or cinnamon-y.
Throw butter, oil, honey & brown sugar into a saucepan.
Once the butter melts, whisk to combine.
Bring the mixture to a boil, then turn off the heat.
Stir in the vanilla.
Pour the warm mixture over the oats/nuts.
Use a wooden spoon to throughly mix everything together.
Spread the granola out on baking sheets lined with parchment paper.
I used aluminum foil lightly sprayed with nonstick spray.
I hate running out of parchment paper.
Bake the granola at 275 degrees for 30-40 minutes.
Stir the granola every 10 minutes for even browning.

This granola doesn't stick together, it's more piece-y. In order to make it stick together, I flattened out the granola with spatula while it was still warm right out of the oven. Just a personal preference.

Honey-Almond Granola
  • 4 cups old-fashioned oats
  • 1 cup raw slivered almonds
  • 1 cup raw whole almonds (or whole cashews, or pecans, or whatev!)
  • 1/2 cup sunflower seeds
  • 3/4 cup unsweetened shredded coconut*
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt (1/2 tsp if the nuts you purchased are salted)
  • 3 tablespoons butter
  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  1. Place the oven racks into the middle and upper third of your oven and preheat to 275 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together oats, slivered almonds, cashews, coconut, cinnamon and salt.
  3. In a saucepan, melt together the butter, oil, honey and brown sugar until the sugar begins to dissolve, and the mixture begins to boil. Carefully whisk together to make sure everything is well incorporated. Add the vanilla mixture.
  4. Pour the warm mixture over the oats/nuts mixture. Gently stir everything with a wooden spoon, making sure everything is well-coated.
  5. Spread mixture evenly over the baking sheets. Bake for 30-40 minutes, stirring the pans every 10 minutes to promote even browning and prevent burning. It's done whenever the granola is lightly browned.
  6. Remove from the oven, allow to cool, and store in an airtight container for up to two weeks.
*If you like sweeter granola, you can use sweetened coconut.
Makes 8 cups of granola.

1 comment:

  1. I've decided when I get paid I'm gonna try this!