As an aspiring kitchenista, there are a few recipes on my have-to-perfect-it list. And I can now cross granola off that list. I've tried many granola recipes. My first attempt, I completely burnt the entire batch. Twice. I was so frustrated and threw the hot, waste-of-money oats in the trash.
Rest assured, I've made this recipe dozens of times now and have yet to burn it or have it turn out unpleasantly. This batch was made alongside one of my favorite people in the whole world: my mom. And we have the same hands, it's crazy. Love you, Mama B!
My perfect way to eat this granola: on top of Fage Greek yogurt, drizzled with a titch of honey (I prefer a little yogurt with my lotta granola, if ya know what I mean). There is SO much flexibility with this recipe. Substitute any of the nuts and craisins for your favorite ingredients, but keep the amounts the same. I'd love to hear what you try out!
Now, for your nibbling pleasure:
makes 4-5 cups
2 cups rolled oats
1/3 cup almonds
1/3 cup walnuts
1/3 cup craisins
1 tsp cinnamon
1/4 tsp salt
1/3 cup honey
3 TBS coconut oil
3 TBS water
1 tsp vanilla
1/2 cup dark chocolate chunks / chocolate chips
- Preheat oven to 300° F (150° C). Line baking sheet with parchment paper or your Silpat.
- I start with whole almonds, walnuts and craisins and run my chef's knife through them, slicing and chopping, but not too fine.
- Combine all dry ingredients, except the chocolate, in a medium-sized bowl and set aside.
- In a small saucepan, add all the liquid ingredients, except for the vanilla. Let heat on low for a couple minutes, until honey moves fluidly (do not boil).
- Remove from heat and add in vanilla.
- Pour the liquid ingredients over the dry and stir until well-coated.
- Scoop the contents of the bowl onto the lined baking sheet and form into a large square, about 1/2 inch thick.
- Bake for 35 minutes. Remove and press down firmly with the back of a spatula. Bake for another 15-20 minutes.
- Take a chocolate bar or chocolate chips and slice them into small pieces. I prefer to add the chocolate after baking because if not it ends up melting into the granola and not giving that strong chocolate taste I like =)
- Let cool COMPLETELY after baking–this is critical if you want it to be crunchy (I leave mine on the counter for a few hours.)
- Once cooled, break into large chunks in container, tossing in the chocolate chunks as you go.
Store in an air-tight container and enjoy with milk, yogurt, or whatever you prefer. As we say in Slovenia, dober tek!