Who here likes granola? Granola can be a great snack, but some commercial granolas are full of sugar, fat, and other things we might not want to eat.
Today, I’d like to share my recipe for granola. This is a staple for us; we use it crumbled up to mix into yogurt, I leave some pieces in big chunks to eat like a granola bar, and it’s delicious as a topping for baked apples, peaches, etc.
The best thing about it? It’s really easy to make, and one recipe makes a LOT!
This recipe is adapted from a recipe from one of my favorite cookbooks: America’s Test Kitchen The How Can It Be Gluten Free Cookbook. I’ve made some changes based on our tastes, but ATK definitely gave me a fantastic starting point.
Easy And Delicious Granola
1/3 Cup maple syrup
1/3 Cup packed light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup extra-virgin olive oil
5 Cups old-fashioned rolled oats (if you’re gluten-free, make sure they’re certified GF)
1 Cup sliced almonds
Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper.
In a large bowl whisk together the maple syrup, brown sugar, vanilla extract, salt and cinnamon. Next whisk in the olive oil until everything is well-blended.
Fold in the rolled oats and sliced almonds until they’re thoroughly coated.
Pour the mixture into your pan, spreading it evenly into a thin layer. Once it’s fairly even, it needs to be pressed down to make it compact. There are a couple of ways to do this: one is to use a stiff metal spatula to press it down, but a much easier and quicker way, if you have two of the same size baking sheets, is just to cover the mixture with a sheet of parchment paper, put the second pan on top, and press down on it until the mixture is compact. Remove the second pan and parchment paper, and your granola is ready to go in the oven.
Bake your granola in the 325-degree oven until it’s lightly browned, around 35-45 minutes, depending on your oven. Be sure to rotate the pan halfway through to promote even cooking.
Remove it from the oven and cool until it’s completely cool to the touch. Break it into pieces of the desired size. If you want, you can add dried fruit at this time.
** Another variation of this is to use coconut oil instead of olive oil, and replace the sliced almonds with chopped pecans.
Are you a granola fan? If you are, how do you use it? Please share!
NOTE: The Original Recipe, Almond Granola With Dried Fruit can be found in America’s Test Kitchen’s The How Can It Be Gluten Free Cookbook, Brookline, MA, 2014, pg.61.