I made granola, peoples. It doesn’t sound like a big deal (and the recipe was super easy). But I’m someone who will say, “I’d like to cook more,” and then when it comes down to it, I rarely make the time. I’ll even buy a cookbook — because I love books — and then never make a recipe out of it.
So the fact that I made granola yesterday, one of my goals on maternity leave, while caring for a grumpy baby who refused to take a morning nap, well, let’s just say I’m proud of myself. And it’s tasty if I do say so myself. I love granola with milk, strawberries and bananas. (Recipe after the jump.)
Here’s the recipe I used (adapted from Alton Brown of the Food Network)
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup pecans
- 3/4 cup shredded sweet coconut
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1 cup dried cranberries
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Anyone have a granola recipe they love? Please share!