We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl. Since we like to sure it is as fresh as possible, I usually halve the recipe.
Toasty Granola & Nut Topping
4 cups old-fashioned rolled oats
1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
1/2 teaspoon ground cinnamon
1/2 cup melted coconut oil (melted) or olive oil
1/2 cup honey or maple syrup
1 teaspoon vanilla
- Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated.
- Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
- Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
- Store the granola in an airtight container at room temperature for up to 2 weeks.
4 cups old-fashioned rolled oats
1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
1/2 teaspoon ground cinnamon
1/2 cup melted coconut oil (melted) or olive oil
1/2 cup honey or maple syrup
1 teaspoon vanilla
- Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated.
- Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
- Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
- Store the granola in an airtight container at room temperature for up to 2 weeks.
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