Looking for a fast and easy granola?
I have made many batches of granola over the years, but this time I pieced together all of my favorite recipes into what works for us. That's the thing about granola…there's no "GRANOLA LAW" dictating what has to go in. It's really about preference. I'll share my steps and our go to recipe; and I will offer suggestions for add ins.
We tend to use granola as a snack, a yogurt topping (my favorite), and as a breakfast with milk and sliced strawberries. (and we use Gluten Free oats due to our daughter's Celiac Disease)
I obsess a bit about mise en place. I find it soooo helpful to have my ingredients measured and clearly visible. Plus, I clean as I go, so my kitchen is literally tidied up sans putting dishes in dishwasher and wiping the counter.
Mix your wet ingredients.
Mix your dry ingredients.
Mix your wet with your dry ingredients.
I'm a messy cook. Or perhaps a bigger bowl was in order.
Spread a nice thin layer on a parchment lined baking sheet. I use my huge one, but you may need two.
Let cool before removing from the tray. This allows yummy stuck together sticky, crispy/chewy bites. (If you prefer it separated, stir while still cooling.)
4 cups oats (we use Bob’s Gluten Free)
¾ c sweetened coconut
¼ c unsweetened coconut
½ t salt
1 T cinnamon
1 t vanilla extract
3 T golden flaxseed meal
1/3 c canola/coconut oil blend (Spectrum)
2/3 c local honey (organic if possible)
2 T maple syrup
optional add-ins: sliced almonds, chopped walnuts, dried cherries, cranberries or other fruit.
If adding nuts or dried fruit, back off on the amount of coconut.
325° oven preheated
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine wet and dry.
4. Spread on parchment lined baking tray
5. Cook for about twenty minutes. Stir midway if desired.
Watch carefully for browning to avoid burning.
6. Allow to fully cool, then remove to an airtight container. (Love my Pyrex with lid)
Please share your favorite granola add-ins in the comments below!