Since the theme of this blog is shaping up to be “whatever I want to post on any given day,” I am offering up my recipe for granola today. It’s basic but delicious. Crunchy and crispy. A little bit sweet and a little bit salty. And it stands up well to a bowl of Greek yogurt. I’m pretty sure the crispy goodness comes from the fact that it uses mostly white sugar–and not honey, maple syrup, or brown sugar–for sweetness. Hence the name.
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup water
- 2 tbsp coconut oil
- 2 teaspoons pure vanilla extract
- 2 teaspoons of cinnamon
- 1/2 teaspoon sea salt
- 4 cups rolled oats
- 1/3 cup almonds (walnuts or pecans would work too), coarsely chopped
- 1/2 cup dried fruits, if desired–cherries, apricots, cranberries…whatever you like (add after baking)
- Heat oven to 275 degrees F.
- Line 2 cookie sheets with parchment paper.
- Combine sugars and water in a microwave-safe cup
- Microwave on high 5 minutes until sugar is completely dissolved. (Or in a saucepan on your stovetop, on low heat for a few minutes.)
- Remove from microwave and stir in oil, vanilla and salt.
- In large mixing bowl, mix oats, coconut, almonds and sugar syrup thoroughly.
- Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown. If you want clumps, do not stir during baking.
- When granola has cooled completely, add fruits if you wish and store in airtight container.