We have a big jar of homemade granola on our kitchen cart at all times. Mike calls it "cereal". It looks beautiful, and it's a great option when you're craving something sweet.
This version has been Leigh Ann's go-to granola for something like 7 years, and it has made guest appearances at Pine Valley Market in Wilmington, NC and Vivo Kitchen in Sewickley, PA.
Stay tuned for it's counterpart recipe next month: Virtuous Granola.
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Ingredients
4 cups (400g) rolled oats
1 1/2 (approx 180g) cups nuts & seeds
1/4 (50g) cup olive oil
1/2 (170g) cup honey
1/2 tsp kosher salt
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Assembly
- Preheat oven to 350, and line a baking sheet with parchment.
- In a large bowl, combine oats, nuts, and seeds.
- In a small bowl (I use my pyrex measuring cup), combine olive oil, honey, and salt, then whisk until it's homogeneous.
- Pour liquid mix onto dry mix, and stir until coated.
- Spread your shiny oats across the baking sheet.
- Bake 20-30 minutes, stirring once of twice in the middle.
- Remove from oven. Do not stir, or there won't be any clumps. Granola will crisp as it cools.
- Once it's cooled completely, store it in an airtight container.
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Notes:
Leigh Ann's favorite combination for nuts & seeds is 1/2 cup shredded unsweetened coconut and 1 cup mixed slivered almonds and walnuts.
You can take this recipe and run with it, but here are two guidelines.
- If you want to add spices, put them into the wet ingredients mix, so they distribute evenly.
- If you want to add dried fruit, add it after baking. Yup, don't cook it at all.
Other than that, you can change whatever you like. Try maple syrup instead of honey for a delicious vegan alternative. Use coconut oil instead of olive oil for something less floral and more toasty. Enjoy!
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See you soon!
Mike & Leigh Ann
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