Humm Hill Recipe Corner: Granola
While making a large batch of granola last night, I thought it might be nice to share this simple recipe which has become a staple for me over the past couple of years. Kate originally introduced me to making homemade granola, and once I learned how easy and versatile it is, there was no turning back. It’s also something that can easily be made in large batches and keeps well in the pantry for a couple of weeks (at least! But it doesn’t usually survive being eaten longer than that in our household, so I can’t vouch for beyond that). Apparently you can also refrigerate or freeze it, but I’ve yet to try that.
Confession: I’m much more of an intuitive cook/baker who’s more comfortable experimenting with food than writing out recipes, but here goes:
Granola
Prep time: ~5 mins Bake time: ~20-25 mins depending upon your oven Cool time: ~30 mins Makes ~5-8 bowls depending upon your serving sizes. I usually eat mine with yogurt, banana, peanut butter, and/or berries, so don't need all that much per bowl.
0. Pre-heat the oven to 325°F/165°C
1. In a big bowl, mix these dry ingredients together:
- 3 cups oats
- 1 cup mixed nuts/seeds (anything you have/want)
- ½ – 1 teaspoon salt (depending upon how savory you want it)
- A few dashes of choice spices (I've been using cinnamon/cardamom lately)
2. In a small bowl, mix these wet ingredients together:
- ½ cup olive oil (you can also use something like coconut oil, but olive oil has given me the best results taste & texture-wise)
- ¼ – ½ cup sweetener (maple syrup, honey, agave, etc – depending upon how sweet/clustery you want it. You can also use brown sugar for a crunchier granola, but probably want to stick to a lower amount)
- A few drops of vanilla extract or scrape of a vanilla bean (optional, but I like the added touch)
3. Mix the dry & wet ingredients together in the large bowl
- (Optional) You can mix the nuts in later if you prefer them raw
4. Spread it out in two standard, parchment-paper-lined oven pans to about ½” thickness
5. Bake for 10-15 mins, rotate pans, and switch rack positions
6. Bake 5 more mins, then flip each sheet of granola with a spatula (the layer that was facing down should be browning – if not, let bake for 5 more mins, then flip) (Be careful when you open the oven, because hot, moist air will be coming out)
7. Check/smell every 5 mins or so – once you've flipped both, and they look nice & brown (beige to caramel-colored, depending upon how crunchy you want it), take them out and set on a cooling rack (I also just prop mine across the sink – so long as there's air circulation beneath to help them crisp up)
*Note: Some nuts burn more quickly than others, so if you smell burning, there's a good chance it's the skin of a pecan or something. Otherwise, you might also occasionally have burned bits of oats around the edges, which you can toss if need be.*
8. Let cool & crisp up for about half an hour, then break up into a large bowl
9. (Optional) Mix in a handful of dried fruit (raisins, cranberries, bananas, etc)
(Also optional) Make a creepy granola face
10. Store in jars in your pantry for a couple of weeks (or refrigerate/freeze for longer)
11. Experiment! Probably my favorite thing overall about granola is how easy it is for everyone to tweak it to their own tastes/ingredients once they have the template down, and how there are always distinct differences depending upon who's baking it. Although Kate and I use more or less the same ingredients, recipe, and oven, our granolas always have unique personalities (which also often combine well).
Granola also makes a great gift
Enjoy!
Originally posted in the Scuttleverse: 
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