Tuesday, August 16, 2011

Vanilla Almond Granola

Granola is very easy to make, and I guarantee that your own will taste better than almost anything you can buy in even the best gourmet shops. Why? Because you control what goes into it, and if you use high quality nuts, seeds and oats, along with a few seasonings, the result is ...well, perhaps you'll try it and find out.

Vanilla Almond Granola:
4 cups/400g rolled oats
2 cups/260g slivered almonds
1.5 cups/205g sunflower seeds
2 cups/170g unsweetened coconut
2 tsp/5g cinnamon
1 tsp/7g sea salt
3/4 cup/142g grape seed oil
1/2 cup/166g brown rice syrup
1/4 cup/65g maple syrup
2 tsp/10g almond extract
2 tsp/10g vanilla extract

Note: If you want to use just maple syrup as a sweetener, then omit the brown rice syrup and use 1/2 cup of  maple syrup.

Mix all dry ingredients together in a large mixing bowl. In a smaller bowl add the oil, syrups, and extracts. Mix the liquids together with a wire wisk and fold into the dry ingredients. Mix well so the liquids are evenly distributed. Divide onto two 1/2 sheet pans, or baking sheets, and spread evenly.

Bake in a 325 degree oven for about 30 minutes, or until golden brown. You'll need to toss it a few times during the cooking process as the edges brown more quickly. Allow it to cool and then store in an air tight container. You can also add dried cranberries, or dates just before storing, or add them when you serve it. We're still eating ours with fresh fruit for now.

Ok, that batch you see above didn't last very long. You can also store it in ball jars which would make a very nice gift if you're willing to part with it. 

Ally had it for breakfast and became an instant fan. I served it over Greek yogurt with blueberries and a little honey.

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