The Stock Pot: Homemade Granola
Nothing could be easier – or more satisfying – than making your own granola. Adam and I have an all-day love affair with the stuff. A morning bowl with milk or stirred into some yogurt for a delicious breakfast; pop a handful in your mouth for a quick and easy afternoon snack. Or layer a trifle dish into a tasty, fruity dessert parfait. Not only is homemade granola infinitely better than what you can find on the cereal aisle, but it’s one of those recipes that, although the basic baking technique is the same, is really more of a culinary guideline that is wide-open for customization. Sure, you can follow my recipe for granola to the letter, but think of it as more of a template for your own version. A tweak here, an addition there, and before you know it, folks will be asking you for your granola recipe.
- 6 cups rolled oats
- ¼ cup toasted wheat germ
- ¼ cup ground flaxseed
- 2 cups mixed nuts (I use a combination of sliced almonds, chopped pecans, chopped walnuts and pepitas)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup pure maple syrup
- ½ cup canola oil
- ¼ cup light brown sugar, lightly packed
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 cup raisins or other chopped dried fruit
- Preheat the oven to 250 degrees. In a large bowl, toss together the oats, wheat germ, flaxseed, nuts, cinnamon and salt. In another bowl or glass measure, combine the maple syrup, oil, brown sugar, vanilla and almond extracts. Whisk until smooth. Pour the liquid over the oat mixture and stir to evenly coat. Spread the granola on a large rimmed baking sheet and bake for 20 minutes. Stir the mixture and return to the oven. Continue to bake and stir in 20 minute intervals until the granola is evenly browned, about 1 hour to an hour and twenty minutes. Remove the granola from the oven and add the dried fruit, if using. Cool on a wire rack to room temperature before storing in an airtight container. The granola will keep for several weeks at room temperature but my guess is that it will disappear much more quickly.
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