This Granola recipe is adapted from the recipe which I found in the Gourmet December 2008 issue. They use honey and cardamom, dried apricots and pears. I simplified the recipe and chose to use flavourful locally processed coconut oil and brown sugar. If you have honey, substitute it back instead of the brown sugar. You'll notice that my measurements are not very exact, and you can adjust to your own taste - some people don't like as much sweet. Use whole almonds and chop with a big knife, or - as I do - smash them on a board with a river stone!
Old fashioned oats, about 4 cups
Almonds, slivered, sliced or smashed, 1 cup
Salt, quarter teaspoon or to taste
Coconut oil, 6 tablespoons or one-third to half cup
Brown sugar (or honey) 6 tablespoons
Cardamom, 1 teaspoon
Wheat germ, half to one cup
Preheat oven to 350 degrees. Line a sheet pan with parchment. Mix oats and almonds. In another bowl, heat oil, sugar or honey, salt and cardamom together (about one to two minutes in the microwave). Stir the oil mixture into the oats and almonds, and mix well. Spread on the parchment in your pan and toast at 350 degrees in the oven for 25 minutes. Take out halfway and turn the mixture so it browns evenly to golden colour. Stir in wheat germ just before the end, toasting for about three to five minutes longer. Remove from oven to cool. Store in glass bottles with tight caps or ziploc bags. Great with goat's milk.
 |
Morning crunch, coconut flavoured: eat plain or soaked in milk
|
Old fashioned oats, about 4 cups
Almonds, slivered, sliced or smashed, 1 cup
Salt, quarter teaspoon or to taste
Coconut oil, 6 tablespoons or one-third to half cup
Brown sugar (or honey) 6 tablespoons
Cardamom, 1 teaspoon
Wheat germ, half to one cup
Preheat oven to 350 degrees. Line a sheet pan with parchment. Mix oats and almonds. In another bowl, heat oil, sugar or honey, salt and cardamom together (about one to two minutes in the microwave). Stir the oil mixture into the oats and almonds, and mix well. Spread on the parchment in your pan and toast at 350 degrees in the oven for 25 minutes. Take out halfway and turn the mixture so it browns evenly to golden colour. Stir in wheat germ just before the end, toasting for about three to five minutes longer. Remove from oven to cool. Store in glass bottles with tight caps or ziploc bags. Great with goat's milk.
 |
Toasty golden granola with smashed almonds and wheat germ!
|
Comments
Post a Comment