Monday, February 16, 2015
Basic Crunchy Granola
1/2 cup chopped walnuts
1 Tablespoon of ground cinnamon
3/4 teaspoon ground ginger
In the measuring cup is 1/2 cup maple syrup and 1/2 cup grapeseed oil
1 teaspoon vanilla extract
Stir to mix all the dry ingredients first, then pour in the liquid and mix it all up until everything is coated.
Then evenly spread all that oatmealy cinnamony goodness onto a parchment lined baking sheet and pop into a 300 degree oven.
Set the timer for 7 minutes...
Put it back in the oven and set the timer for another 7 min. and repeat.
Put it back in the oven and set the timer for another 7 minutes and repeat again.
Then pull it out and mix one last time, turn the oven off and put the granola back in the oven for 5 more minutes.
Once cooled, I store it in an old glass cookie jar (above) but it also stores well in a ziplock bag or plastic container.
This is a base recipe and can be halved or doubled with many substitutions.
-Rolled spelt and rolled barley along with the rolled oats. Probably other rolled grains work just as well, but I haven't yet tried.
-Honey in place of maple syrup is also very delicious. Ive used molasses too but find it makes the granola too dark and strong tasting. It's not bad, just...strong.
-Pecans and almonds, chopped.
-Pumpkin seeds, flax seed and sunflower seeds, although I rarely use seeds because it makes the granola chewy instead of crunchy, and for me it's all about the crunch.