Homemade Granola...it is delicious!!
I know there are thousands of granolas you can buy from the grocery store. But I promise you that most of them have oil and corn syrup and things that are not good for you. My granola has no oil, it's not too sweet, and has stood the test of time. When my two boys were young, I would make granola and put in a large container on the kitchen counter with a scoop inside. They would run in between soccer and football, grab a scoop and I knew they were eating a healthy snack.
When you buy the oats make sure you do not buy the quick cook or instant oats. The slivered almonds work better than sliced almonds and you do not have to chop them. Additionally the almonds and pecans come in 8 oz packages which is close enough to the amount needed (about 1 1/2 cups). The pecans are roughly chopped from Whole Foods (not finely chopped) which again is perfect, so no additional chopping is needed.
Measure out your oats and put in large bowl, combine your nuts in a medium bowl, and coconut in small bowl. Preheat oven, and combine your water and brown sugar in a large microwave bowl or pyrex dish. Make sure your bowl or pryex dish is large enough since the water/sugar recipe will bubble up while in the microwave.
After you microwave your water and sugar mixture you will add your vanilla and salt. Then take 1 1/4 cups of the liquid mixture and stir to coat all the oats. Spread the oats on 2 cookie sheets. Make sure you push the oats to the corners of the pan. If the corners are not packed they will brown too quickly and unevenly. Use the remaining liquid mixture to splash a little on the coconut and the rest on the nuts.
After cooking the oats for 30 minutes you will remove the cookie sheets from the oven and add the nuts. Stir the oats to mix with the nuts and push the corners full once more. Return to the oven to 10 more minutes and then remove pans again the stir in the coconut. Return to the oven for the final 10 minutes. I truly think this is the secret to this granola. Most granola recipes add the nuts in the beginning and the nuts just cook too long and become bitter. Also cooking at a low temperature means there is no constant stirring like most recipes. You only stir when you add the nuts and coconut.
Of course you can just put the granola in a bowl and eat it with a spoon, but it is equally good layered with nonfat Greek yogurt swirled with honey, and berries. Happiness in a glass. Perfection!!
granola RECIPE
Serves: 24 half cup servings
Prep Time: 10 minutes
Cook Time: 50 minutes
ingredients
- 8 cups rolled oats (not instant or quick cook)
- 1/2 cup water
- 1 1/2 cups dark or light brown sugar
- 4 teaspoons vanilla
- 1 1/2 teaspoons salt
- 1 1/2 cup slivered almonds
- 1 1/2 cup pecans, coarsely chopped
- 1 cup coconut chips (not sweetened)
PREPARATION
- Preheat oven to 275° F.
- Measure out oats and put in large bowl.
- Measure out nuts and combine in medium bowl.
- Put coconut in small bowl.
- In large bowl or 3 cup pyrex dish combine water, brown sugar, and salt. Microwave for 1 minute. Remove from microwave and stir, if sugar is dissolved then proceed to next step. If not then microwave for 1 more minute. Be careful the mixture will bubble up...this is why you need a larger bowl or glass to microwave it in. Add the vanilla and stir.
- Pour 1 1/4 cups of the liquid on the oats and stir to coat all the oats. Put on 2 cookie sheets and place in oven for 30 minutes. Make sure to push the granola to the corners of the pan so the corners will not brown first.
- Pour most of the remaining liquid on the nuts and a splash on the coconut. stir to combine and set aside.
- After 30 minutes pull pans out of oven and stir in nuts in both pans. Toss the mixture so it will brown evenly. Put back in oven and cook another 10 minutes.
- Remove from oven and add coconut. Toss the mixture once more and place in oven for a final 10 minutes.
- Once cooled, store in an airtight container.
- This recipe can be halved.