Homemade granola. Recipe to follow.
So I’ve started making a lot of things at home instead of buying them in stores. I make my own Homemade Nutella (aka Chocolate Hazelnut Butter). I make my own mustard. I’ve begun to make my own Vegan Breakfast Cookies (post to follow) and this morning, Ryan and I made our second batch of homemade granola. It’s only slightly less expensive than buying it in the store; but less weird chemicals and more satisfaction!
Here’s the recipe!
Classic Granola (modified from this recipe)
2 cups multigrain hot cereal (dry)
1/2 cup almond meal
2 tbsp dark brown sugar
1/4 tsp salt
1/3 cup chopped nuts (of your choice)
1/3 cup sweetened flake coconut
1/3 cup dried fruit (of your choice)
1/8 cup maple syrup
1/8 cup molasses
3 tbsp flavorless oil (vegetable or canola)
1 tbsp water
1/2 tsp. ground cinnamon
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside.
Mix multigrains, almond meal, brown sugar, salt and chopped nuts in a bowl. Bring syrup, oil, water and any cinnamon to a simmer in a saucepan over low heat. Drizzle over multigrain mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps.
Bake for 20 minutes. Stir in dried fruit. Continue to bake until golden brown, about 20 minutes longer. Let cool. Store in an airtight tin for up to two weeks.