It seems like everyone and their grandma has a recipe for homemade granola and I am no exception, so what’s one more recipe to add to the thousands that are floating around the interwebs. I love making granola, it’s one of the easiest things to make and the best part is that unless you accidentally crank the oven to 400 and burn the crap out of it, you really can’t screw it up! A few years ago I used to make regular trips to the local natural food store and fill a bag full to munch on, there were no ingredients listed on the container so what was in it is still a mystery to me, I’m sure it’s pretty healthy but there are many brands of granola that aren’t and now a days I much prefer to know what’s in my food. Plus it was bloody expensive!
I’m not ashamed to admit that I have a soft spot in my heart for Alton Brown, both me and P. are huge fans of his shows and are constantly PVRing episodes of Good Eats. The guy definitely knows his food and it’s fun to learn the history and science behind where different foods come from…plus there’s puppets! And who doesn’t love puppets. So when I finally decided to make homemade granola for the first time a while back I went in search of a granola recipe and came across Alton’s recipe, well of course I had to make it. The first time I made it I left it as is and as expected it was delicious, but over the years I’ve messed around with it a bit, adding in different nuts and seeds, getting rid of the oil, replacing the sugar and what not and have come up with something that’s just as tasty but a bit healthier. This granola is crunchy and sweet, mess around with it all you like, adding in different nuts or dried fruit to suit your taste buds. My favourite variation so far involves hazelnuts, dried cherries and dark chocolate, mmm.
Ready for some bakin’
Adapted from Food Network
Makes 7 – 8 Cups
- 3 cups rolled oats (9 ounces)
- 1/2 cup almonds, roughly chopped (3 ounces)
- 1/2 cup walnuts, roughly chopped (2 ounces)
- 1/2 cup cashews, roughly chopped (3 ounces)
- 1/4 cup sunflower seeds (1 ounce)
- 1/4 cup pepitas (1 ounce)
- 2 tablespoons ground flaxseed (0.7 ounces)
- 2 tablespoons sesame seeds (0.6 ounces)
- 1/2 cup shredded unsweetened coconut (0.8 ounces)
- 1 teaspoon cinnamon
- 1/4 cup brown rice syrup (2.6 ounces)
- 1/4 cup agave (2.7 ounces)
- 1/4 cup maple syrup (2.7 ounces)
- 3 tablespoons peanut butter (1.75 ounces)
- 1 tablespoon coconut oil (0.5 ounces)
- 1/2 teaspoon salt
- 1/2 cup raisins (2 ounces)
- 1/2 cup cranberries (2 ounces)
Preheat oven to 325 degrees F.
In a large bowl, combine all the dry ingredients except for the dried fruit.
In a pot over medium heat whisk together the brown rice syrup, agave, maple syrup, peanut, butter and coconut oil. Simmer for about 5 minutes or so, or until everything is well combined.
While still warm, pour the liquid ingredients over the dry and mix until all the dry ingredients have been completely coated. Pour mixture onto 1 large sheet pan lined with parchment paper or silicon mat and bake for 45 to 60 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and cranberries then mix until evenly distributed.
Let cool 20 to 25 minutes before transferring to a container.
I like to store mine in this glass jar we got at the dollar store, makes it look all purdy. Throw a ribbon around it and I think it would make a pretty nice gift.