Vanilla Almond Granola
- 2 cups old fashioned oats
- 1 cup sliced or slivered almonds
- 1/4 cup sunflower or other oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 tablespoon vanilla
- In a glass measuring cup, mix: oil, honey and vanilla.
- Stir well to incorporate the mixture
- Pour oats into a large bowl.
- Drizzle liquid over oats, stirring to coat completely. For a stickier, clumpier granola let this mixture sit about 30 minutes. For a drier, sprinklier granola, proceed to step 5 immediately. (this is what I do...because I'm impatient)
- Stir almonds into coated oat mixture.
- Add cinnamon and stir WELL.
- Add brown sugar and stir again.
- Spread evenly onto cookie sheet. For clumpier granola, squeeze some areas into balls by gripping in your hands. (I don't bother with this)
- Bake until brown, stirring at least twice. The official process calls for slow baking at 250 degrees for an hour and a half. My method, as an impatient and sloppy chef, is to use the heat from something else I've cooked to brown the granola. When I pull out whatever else I've been cooking and turn off the oven, I toss the granola in and let it sit for 1-2 hours until brown and toasty. This takes less electricity (which makes the granola cost SO much less), leaves the house smelling yummy and has less chance of burning when I forget it's in the oven. This is often. C'mon, we're talking about me here!
- When toasted, store in plastic bag, glass jar, etc. Enjoy over yogurt or with milk.
This one ended up closest to the batch I like so well! And I want to try out blueberry granola and her baking tips for getting a softer, chewier version next!