I am totally that girl that digs all of the clusters out of the bag of granola. The bigger the clump, the better.
But what I hate is paying upwards of $5 per (seemingly tiny!) bag of granola. Especially since granola is really easy to make at home -- something I always seem to forget.
But a free weekend afternoon (and just an hour at that!) was all it took to replete my granola supply. This granola recipe is super-simple to make, tasty, and chockfull of my favorite clusters. The secret to big ol' clumps? Use a potato masher to really press the granola into an even layer on your baking sheet. I picked up this trick from a recent (to me, anyway) episode of America's Test Kitchen. And it really works!
My favorite way to eat granola (when I'm not secretly snacking on all those yummy clusters) is on top of plain Greek yogurt sweetened with a little maple syrup. That's a breakfast (or lunch!) of champions in my book.
Citrusy Maple-Cinnamon Granola (printer-friendly version)
makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
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