Dry
4.5-5 cups oats (the big rolled oats, not quick oats)
Liquids and Flavors
1 tbsp vanilla
3/4 c honey
1/2 cup canola oil
1/2 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
Showing posts with label granola. Show all posts
Showing posts with label granola. Show all posts
Monday, April 06, 2009
Sunday, February 22, 2009
Jenny's Gingerbread Granola
Dry
9 cups oats (the big rolled oats, not quick oats)
2-3 cups sliced nuts and seeds (I used 2 cups sliced almonds and 1 cup sunflower seeds)
Liquids and Flavors
2 tsp cinnamon
2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cardamom
1/2 c molasses
1 cup honey
1 cup canola oil
1 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
9 cups oats (the big rolled oats, not quick oats)
2-3 cups sliced nuts and seeds (I used 2 cups sliced almonds and 1 cup sunflower seeds)
Liquids and Flavors
2 tsp cinnamon
2 tsp ginger
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cardamom
1/2 c molasses
1 cup honey
1 cup canola oil
1 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
Monday, November 10, 2008
Jenny's Maple Cinnamon Granola
Watch out, this makes a lot of granola. It is easy to halve this recipe though...
Dry
12 cups oats (the big rolled oats, not quick oats)
2 cups sliced almonds
1 cup sunflower seeds (salted)
Liquids and Flavors
1 cup honey
1 cup maple syrup
1 cup canola oil
2 tbsp vanilla
3 tsp cinnamon
1 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
Dry
12 cups oats (the big rolled oats, not quick oats)
2 cups sliced almonds
1 cup sunflower seeds (salted)
Liquids and Flavors
1 cup honey
1 cup maple syrup
1 cup canola oil
2 tbsp vanilla
3 tsp cinnamon
1 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
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