This isn’t the first granola recipe we’ve posted. And it definitely won’t be the last. But hey, there are tons of ways in this word to enjoy granola. In a bowl with milk, on top of yogurt, in a parfait, as an ice cream topping, plain as a snack, mixed with apples and thrown all over your kitchen floor…wait, that one isn’t so enjoyable. But you get the idea. Granola is a staple in our kitchens and it should be in yours, too. If not because the blend of oats, nuts, and fruit is good for you and an easy, homemade, and unprocessed snack, then because it makes the entire kitchen (and house) smell amazing as it bakes!
This granola is different than my usual kind because it sticks together. Kind of like those Nature’s Valley bars. But there’s always leftover stuff that you can eat as cereal. I got the recipe from my sister-in-law Claudette. But changed it up just a little bit. She uses whole wheat flour and a little bit more maple syrup in her. Since I wanted to make my kid-friendly (it’s a great snack for Richie!) and gluten free (you never know when a celiac will walk in), I dialed back the syrup and made my own oat flour. Play around with the flavors here…like any granola recipe, it’s just a template that you can change a lot. Of course, add whatever your favorite nuts and dried fruits are. I usually add dried fruit at the end, but with this recipe add it right in so it’ll stick when you break it into chunks.
This recipe is easy to multiply. It freezes well, and also has a long life on the counter or in the pantry (I store mine in OXO pop top containers), so make a giant batch!
Claudette’s Granola
Ingredients:
- 4 cups + 3/4 cup rolled oats
- 3/4 cup flavorless oil (coconut, grapeseed, peanut, canola)
- 1 cup chopped nuts (I used almonds)
- 3/4 cups maple syrup
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup shredded unsweetened coconut
- Dried fruit, optional (cherries, cranberries, chopped apricots)
Directions:
1. Preheat the oven to 350 degrees.
2. Place 3/4 cups of rolled oats in the food processor and process until finely ground and looks like flour.
3. Add all ingredients to a large glass bowl.
4. Mix well, making sure to coat all the dry ingredients.
5. Spread onto baking sheet evenly, trying to cover the entire sheet.
6. Bake for 40-50 minutes, rotating the tray halfway through baking, until mixture is lightly toasted on top.
7. Let cool completely.
8. Break into chunks. Eat!
