Crunchy Granola
This is one of those recipes that I have tucked away inside my grandma’s collection. It is filthy and stained from being repeatedly used and dripped upon.
Which means it’s a gem.
This is the best granola you will ever taste.
Unless you like the chewy kind – this is not chewy. This is wonderfully crunchy and fantastically versatile. It can be eaten as a snack (trail mix), sprinkled over Greek yogurt, used to top ice cream, great on oatmeal, and it’s delicious with milk (homemade cereal, y’all).
Probably the best part about this version of granola is its simplicity and clean ingredient list.
Making granola is a cinch. It starts with plenty of rolled oats (7 cups) and your sweetener of choice (I use turbinado sugar, but you could substitute maple sugar or brown sugar).
This recipe is quite flexible. Feel free to mix and match the granola ingredients to find your favorite combination.
We like ours simple: oats, pecans, nothing else.
I think the end result is much more versatile when it is basic. When you start adding sunflower seeds, dried apricots, and coconut, it doesn’t blend as easily on other dishes and children start complaining about the peculiar substances.
This granola is great as a snack, as a topping on yogurt or oatmeal, or in a bowl with some milk (homemade cereal y’all!).
As I said, we like our granola with just oats & nuts. If you are more adventurous than us here are some ideas to toss in:
OPTIONAL GRANOLA INGREDIENTS
- pecans
- almonds
- sunflower seeds
- shredded coconut
- dried fruits (pineapple, mango, tropical fruit, raisins, blueberries, cherries, etc)
Here’s how to make your own homemade granola
Heat oven to 275 degrees.
Combine sugar and water in a small saucepan. We need to completely melt the sugar into a liquid that can be poured over the oats and nuts.
Cook over medium heat on the stovetop until sugar is completely dissolved. Stir in vanilla and salt.
In a large bowl (by ‘large’ I mean ENORMOUS) combine the oats and nuts (and sunflower seeds, if using). Mix well.
Pour the syrup over the oats and nuts and stir.
Be sure all the oats are coated with the syrup mixture. This takes a minute, don’t give up. Keep stirring and it will all work out.
Spread the granola onto 2 baking sheets and bake for a total of 60 minutes (or until golden brown). Stirring at least once during the baking time (halfway).
After the granola has cooled stir in dried fruits (if desired).
Store in an airtight container (like a mason jar).
My favorite way to eat homemade granola?
On top of Greek yogurt with fresh berries. Mmmmmmm!
XO,
Candi
| Servings |
cups
|
- 1 1/2 cups turbinado sugar can substitute brown sugar or maple sugar or use maple syrup
- 1/2 cup water
- 4 tsp vanilla extract
- 1 tsp Salt
- 7 cups Rolled Oats
- 2 cups nuts coarsely chopped pecans, almonds, walnuts, or a combination
- 1/2 cup shredded coconut (optional)
- 1/2 cup dried fruit (optional
- 1/2 cup sunflower seeds (optional)
Ingredients
|
|
Heat oven to 275 degrees.
Combine sugar and water in a small saucepan. Heat over medium on the stovetop until sugar is completely dissolved. Stir in vanilla and salt.
In a large bowl combine the oats and nuts (and sunflower seeds and coconut, if using). Mix well.
Spread onto 2 baking sheets and bake for a total of 60 minutes (or until golden brown). After 30 minutes remove the granola from the oven and give it a stir and then bake for the remainder of time.
After the granola has cooled stir in dried fruits (if desired).
