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Homemade Maple Granola

granola.jpg
Sure, there are plenty of granolas lining the supermarket shelves but most of them are loaded with fat and sugar. Make your own and you can throw in whatever you like and skip whatever you don’t like. Don’t worry about measuring everything perfectly. Once the granola cools, you can add raisins or dried fruit.

Tools:
Lasagna pan or a rectangular baking pan (about 9” x 13”)
Measuring cups and spoons
Glass measuring cup
Small saucepan
Wooden spoon

What You'll Need:
5 cups quick cooking (thin) oats
1/2 cup sliced almonds (or any other unsalted chopped nuts)
1/3 cup raw sunflower seeds
1/2 cup unsweetened coconut
1/3 cup canola oil, or any mild oil
2/3 cup real maple syrup
1/2 teaspoon vanilla

1. Preheat the oven to 350. Put the dry ingredients (oats, nuts, etc.) into a rectangular metal baking pan and stir well.

2. Put the canola, maple syrup, and apple juice into a small saucepan. Heat over low heat until hot, but not bubbling. Stir occasionally.
3. Pour evenly over the oat mixture. Stir with a wooden spoon until all of the oats are covered with the syrup mixture. Put into the oven and bake for 20 minutes. Remove the pan from the oven and stir, making sure to stir in the granola around the edges that get brown faster. Bake for 10 more minutes; remove the pan from the oven.
4. If the granola is a toasty brown color, it’s done. If not, bake it for another 5 minutes or so. Be careful not to let it burn. Let it cool on a wire rack or on top of the stove. It’ll get crunchier as it cools. When it has completely cooled for at least an hour, break up the granola chunks and put into a plastic container.

Cinnamon Granola: Stir one teaspoon cinnamon into the oat mixture before adding the liquids.
By: Anne Vassal

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by GL | 2/1/2016
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