Food

Granola

dsc_3570

I am never buying granola again.

It’s nothing against companies that make granola.  It’s just that I go through so much granola in a week that it can get quite expensive.  Also, granola typically come in unrecyclable packaging, which doesn’t align with my zero waste values.  The granola options in the bulk bins are definitely some items that I avoid because bulk bins granola typically cost more than their packaged counterparts.

I started experimenting with making my own granola.  I wanted something that I can whip up in a busy morning, and something that I can customize to my own liking.  Sometimes I like to add nuts and dried fruits to my granola, but today I want to share with you the granola recipe that I use as a base.  This granola fills 2 pint-size mason jars for me, which equates to about 4 cups.

Servings: 12

Ingredients
– 3 cups rolled oats
– 3 tbs brown sugar, packed
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/3 cup honey
– 1/4 cup vegetable oil
– 1 tsp vanilla extract

Method
1. Pre-heat oven to 300°F.   In a medium bowl, combine oats, brown sugar, cinnamon, and salt.
2. In a small bowl, combine the honey, vegetable oil, and vanilla extract.  Drizzle this over the dry ingredients and stir with a spoon until well-combined.
3. Spread the mixture on an ungreased baking sheet.  Bake for 20-30 minutes, until golden brown.  Gently stir halfway through.
4. After baking, place the baking sheet on a cooling rack for 30 minutes.  Gently stir the granola every 10 minutes.  The granola should harden and form crumbles.
5. Optional: when the granola is cool to the touch, feel free to mix in your choice of nuts and dried fruits.

Advertisements

So tell me ...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s