Classic granola

Okay people. I have done it! Finally after many attempts I have found the recipe (and successfully executed said recipe) for super crunchy and chunky granola. In past recipes I had problems with not enough clusters, basically my sauce wasn’t sticky enough so the pieces didn’t clump. The flavor has always been there but I was missing the secret ingredient. What is it you ask?!

Well, it’s brown rice syrup. I know! I had no idea such a thing existed either. It is a life (granola) saver, let me tell you… I was so overjoyed when this batch came out of the oven. It was a big victory for me. This product is well worth the trip to Whole Foods to grab a jar, and while you are there you can also grab the yummy raw nuts and unsweetened shredded coconut. So are you ready for your new favorite, go-to granola recipe??

Classic Granola

adapted from here and here.

Ingredients

6 cups rolled oats

2 cups mixed raw nuts – I used sunflower seeds, walnuts and pecans but this is very flexible

1 cup unsweetened shredded coconut (optional but super yummy)

1 cup brown rice syrup

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash salt

1 tablespoon chunky peanut butter, unsalted

1 cup dried fruit – I used cherries and blueberries

Heat oven to 325.
On a large baking sheet toast oats approximately 5-10 minutes, stirring regularly. Add coconut and nuts to oats and toast an additional 5-10 minutes, again stirring regularly.
Meanwhile combine brown sugar, rice syrup and peanut butter in a saucepan over medium heat. Stir well and cook until sugar is dissolved. Remove from heat and let cool slightly.
In a large bowl combine all ingredients – toasted dry ingredients and the slightly cooled syrup/sauce. Mix well to ensure all pieces are coated.
Spoon mix on to parchment-lined cookie sheet and press flat. Bake for approximately 20 minutes stirring every 5-10 minutes to ensure all parts get good and crispy brown.

Here’s the bad news faithful readers… This makes a TON of granola (>8 cups or nearly 30 servings) but the standard serving size for granola is 1/4 cup and granola is pretty calorie dense. So self-restraint is necessary here.

If you don’t know where to start on the flavor/seasoning front I always go for what’s in my house. So this week it was sunflower seeds, walnuts, pecans, cherries and blueberries. Another favorite of my combos is apricots, dates and cranberries. I have also done one with cherries, soy nuts and walnuts with mini chocolate chips. You could do one that is more fall-like with apples and cranberries and go a little heavier on the cinnamon and halve the salt. Really it’s up to you and what ingredients you have on hand.