here's how to make classic granola - image Stacy Reynaud
It's $20 for 500 grams of granola on Hornby. Why?
I made my own. Nothing fancy, just old-fashioned granola.
It's vegan if that makes any difference.
Granola lasts about two weeks in an airtight container.
Buy a vacuum sealer, and you can keep it for six to eight months! I just bought this one, and I love it.
INGREDIENTS
- 4 cups old-fashioned rolled oats
- 6 tablespoons each of pecans, pumpkin seeds, almonds*
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/3 cup coconut oil (melted)
- 1/4 cup agave syrup
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
STEPS
- Preheat oven to 300 F.
- Grease a large baking pan (I use vegan butter).
- Mix the oats, pecans, brown sugar, salt, cinnamon and cardamom in a large bowl.
- Combine the oil, agave, and granulated sugar in a small saucepan.
- Bring to a simmer; immediately remove from the heat and stir in vanilla.
- Pour over the oat mixture.
- Stir well until thoroughly combined.
- Spread in the prepared baking pan.
- Bake until golden brown - between 25-30 minutes - stirring every 8-10 minutes.
- Transfer the pan to a rack and let cool completely*
* I soak my pecans and almonds in water for a few hours and then bake at 250 F for 50 minutes. If you do this, too, remember that the nuts are already cooked and burn when you put them in the oven again for 30 minutes. I learned the hard way!
* Because we're using coconut oil, the granola sticks together quite well (coconut oil solidifies when cool). I let my granola cool for about an hour, then use a spatula to lift it out of the pan and break it up.
