So, my cousin posted a recipe for granola on her blog. I love granola. After having the ingredients for over a week I finally decided to make it. It was amazing!! So I'll post it for you all to have in case you want to enjoy the same amazingness that I did. I did make a few modifications for my batch. I used olive oil instead of vegetable oil and I did not add raisins or cherries. I threw a few crushed almonds on mine before baking it for the last 10 minutes. Mine was perfect.Easy Homemade Granola
from "Baked: New Frontiers in Baking"
by Matt Lewis and Renato Poliafito
(Marilyn's Note: I tripled the recipe, (except the salt and cinnamon) and then added 4-6 cups of additional oats to lower the sugar ratio. It was still plenty sweet and delicious! This makes 2 comfortably full gallon-sized Zip Lock Bags. I also used much less nuts and dried berries.) Ingredients: 2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/2 cup nuts 1/3 cup golden raisins
1/3 cup dried cherries Preheat the oven to 325 degrees F. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola.
from "Baked: New Frontiers in Baking"
by Matt Lewis and Renato Poliafito
(Marilyn's Note: I tripled the recipe, (except the salt and cinnamon) and then added 4-6 cups of additional oats to lower the sugar ratio. It was still plenty sweet and delicious! This makes 2 comfortably full gallon-sized Zip Lock Bags. I also used much less nuts and dried berries.) Ingredients: 2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/2 cup nuts 1/3 cup golden raisins
1/3 cup dried cherries Preheat the oven to 325 degrees F. In a large bowl, toss the oats with the cinnamon and salt. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola.
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