By no means am I tossing aside our favorite granola recipe – Granola (Deanna’s) – it was simply time to try something new. This is quick and crunchy and you can adjust it to whatever amount works for you. I chose to do a giant recipe (this is what’s listed below), and I baked it in my large roasting pan. I found this recipe in ‘Prune’, by Gabrielle Hamilton, and whatever sized recipe you try, the thinner it is, packed in your baking pan, the quicker it will cook – enjoy!
2 c. EACH unsweetened coconut AND whole almonds
1 c. EACH raw, shelled sunflower seeds AND flax seeds
4 c. pecan (or walnut) pieces
12 c. oatmeal
1 t. kosher salt
1 1/3 c. canola oil
1 c. EACH maple syrup AND honey
Measure and stir together all of the dry ingredients in a large stainless steel bowl and measure the wet ingredients into a medium pot over medium heat (if you measure the oil first, the syrup and honey will slide right out of the same measuring cup!). Stir the liquids for a few minutes as they heat until they melt and come together and then add it all into the dry mix – stir with a silicone spatula as that seems to work best. Preheat the oven to 325.
Gently pack the granola into a pan of the appropriate size – an inch deep is the ideal, mine was 2 inches even with using my roaster! Bake for an hour to an hour and a half, stirring and repacking in intervals. If you made a small batch and your granola is only an inch thick at baking, you should check and stir it more often as it will brown and crisp up quickly. I did mine – again in my huge roaster with 2 inches of packed granola – for 6 intervals of 15 minutes each. When it’s crisp and golden throughout, remove it from the oven, pack it again and allow it to cool completely before breaking it up and storing it in an airtight container (or 2!).
- Category: Breakfast, Granola