HOMEMADE GRANOLA

HOMEMADE GRANOLA

by Southfacin’ Cook, Patsy Brumfield

Ever wonder what’s really in a snack? Make your own granola and you’ll know. It’s easy and fun. Maybe get the kids involved. This recipe is adaptable to your nut or dried fruit tastes, so feel free to tailor to suit yourself. Some folks even like to add ½ cup of peanut butter to the flavors.

It’s great as a snack, morning cereal with milk or topping for parfaits, ice cream etc.

It’s also a great gift in a decorative container.

LET’S GET STARTED

INGREDIENTS

¾ cup pure maple syrup

½ cup packed light-brown sugar

½ cup extra-virgin olive oil

2 teaspoons ground cinnamon

1 ½ teaspoons Kosher salt  

3 cups old-fashioned oats

2 cups chopped nuts, your choice (I’ve mixed pecans, whole almonds, walnuts but I also like slivered almonds)

1 ½ cups large unsweetened coconut flakes

*Optional – 2 cups dried fruit (I like raisins, golden raisins and reduced-sugar cranberries, but chopped dates and other dried fruit you like will be good too.)

Preheat oven to 300. Line baking sheet with parchment paper.

1. In large mixing bowl, whisk together maple syrup, brown sugar, oil, salt and cinnamon (and peanut butter, if you like).
2. In second mixing bowl, mix with your hands the oats, nuts and coconut.
3. Pour dry into wet and mix thoroughly using large spoon. I use a folding motion then a circular, pressing motion to ensure the sweet mixture covers well.
4. Spread granola mixture on lined baking sheet.
5. Bake 50-55 minutes, stirring every 20 minutes using spatula. *When golden brown, remove from oven, turn off heat and scatter dried fruit atop, then stir one more time. Return to oven for 5 minutes.
6. Remove and let cool completely on sheet.

Makes about 2 quarts (with dried fruit). Store in airtight containers like glass jars or plastic bags or cannisters at room temperature for up to a week.