Saturday, August 18, 2012

Toasted Almond Granola

Okay, so your oven is going to have to go on for a little bit for this one. But then you can eat some delicious granola on cool, cold things like yogurt or almond milk or fro-yo. Worth it. Joy the Baker always hits it out of the park and this granola recipe is no exception. Granola is rad, but can be spendy. Not when you make it yourself! Get to it!

Toasted Almond Granola from Joy the Baker:

Makes 8 cups

4 c. old fashioned oats
1 c. slivered raw almonds
1 c. whole raw almonds
½ c. sweetened shredded coconut
1 tsp.  ground cinnamon
½ tsp. salt
3 Tb. butter
¼ c. vegetable oil
¼ c. honey
½ c. brown sugar
1 tsp. pure vanilla extract

Place a rack in the upper third and middle of the oven and preheat to 325 degrees F.  Line one large or two small baking sheets with parchment paper and set aside.
Whisk together oats, whole almonds, slivered almonds, sweetened coconut cinnamon and salt.  Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil.  Carefully whisk together so it’s well incorporated.  Add the vanilla extract.  Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.
Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking.  Remove from the oven, let cool and store in an airtight container for up to two weeks.
This is tasty times morning, noon, and night. I also mixed in some raisins, dried cranberries, and M&Ms to make trail mix to take with me when I went to Juneau last month. Perfect anytime weather food, but especially good for hot mornings.

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