Granola can be a difficult item to shop for if needing to avoid nut allergies. It can also be on the expensive side and sometimes the flavors are not exactly what one prefers. Why not make it yourself!
Granola is not hard to make. Having said that, one does need to be careful not to over-bake the granola. It can over-cook and burn easily, so attention is needed.
The great advantage to making granola is that it tastes fresher and almost anything can be added to it. It lasts a long time on the counter in a sealed container, so it does not have to be made all that often. Granola can be eaten on it’s own, sprinkled on top of yogurt, ice cream, oatmeal, fruit, etc…
Let’s get started!
Step 1: Line a baking sheet with parchment paper. (A baking sheet with edges is prefered.)
Step 2: Get the ingredients together…
1/4 cup olive oil (or oil of preference)
1 Tbsp butter
2 Tbsp honey
1/2 tsp vanilla extract
1/4 tsp salt
1/4 c brown sugar
2 1/4 c old fashioned oats
3/4 – 1 c dark chocolate chopped into small pieces
1/4 – 1/2 c unsweetened coconut flakes
If chocolate and coconut are not desired, dried fruits could be added instead.
Step 3: Preheat the oven to 325 degrees F.
Step 4: In a small saucepan, combine all ingredients EXCEPT oats, chocolate, and coconut.
Step 5: Turn the burner to medium-low and stir ingredients until butter melts and mixture is smooth. Take off heat.
Step 6: Add oats to pan and stir together.
Step 7: Dump the mixture unto the baking sheet and spread out evenly.
Step 8: Pop in oven and set the timer for 30 minutes.
Step 9: Take the granola out of oven and stir the granola every 10 minutes. At 30 minutes, remove granola from oven. The granola will harden and become crisp after it leaves the oven so do not bake it until it is hard. It should still be golden in color not darkened or it will taste burnt.
Step 10: Slide the parchment paper with granola onto a wire rack to cool.
Step 11: If coconut is desired…place a new sheet of parchment paper on baking sheet and spread the coconut out onto the sheet. Pop in the oven (same temperature) for about 5 minutes. Watch this like a hawk! Coconut can cook quite fast as well. I like to stir this half-way through cook time. It should turn pale golden but not dark in color or it will be burnt.
Step 12: Remove the coconut from oven and slide the parchment paper with coconut directly onto a wire rack to cool.
Step 13: Once all are cool, mix together in a bowl and store in an air-tight container. Note: The granola will need to be broken up when removing from parchment. Just break into pieces with hands.
I hope I did not scare anyone with 13 steps! It really is not hard. I just stretched the instructions out. If anyone makes this recipe let me know how it was.
As always Happy Baking!