It’s not surprise that I love granola. I’ve blogged about it a bunch of times (just type in granola in the search field at the top). Granola is one of those things that I can never find just right in the packaged version. As someone with a serious aversion to raisins I’m forever disappointed that the makers of granola continue to put those vile little nuggets in their product. Le sigh. Luckily, granola is easy enough to make and is significantly cheaper than the packaged stuff AND you get to fill it with whatever goodies your heart desires.
Recently I’ve been making this granola recipe from my friend Bonita and love it. The other day I was on my friend Amanda’s site and saw this post about granola. What caught my eye was that the recipe included steelcut oats. I was a bit apprehensive at first, I just didn’t get how those hard, crunch little oats would develop into the perfect granola but I decided to forge ahead.
A quick stop to the local Bulk Barn and I was armed with the necessary ingredients for granola. This time around I figured I’d go with apricots, cranberries, almonds and walnuts. There is nothing particularly different or fancy when it comes to the preparation of the granola. For sweeteners you use maple syrup and agave nectar. The oil in this case is coconut although I used vegetable oil because I was out of coconut oil.
The results were nothing short of AMAZING. The granola has a subtle sweetness with a nice depth of flavour. I didn’t stir it as often as I was supposed to and as a result I ended up with nice clumps of granola throughout. As for the steelcut oats, they toast up nicely and have a nice nutty flavour and a sharp little crunch. A really great addition.
This is officially my go-to granola recipe.
Coconut-Almond Granola
Recipe adapted from
Via Amanda Skrip
Ingredients:
1 cup steel cut oats
½ cup old-fashioned rolled oats
¼ cup raw almonds, rough chopped
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup pure maple syrup
3 tablespoons agave nectar
¼ cup coconut oil (in liquid form)
1 tablespoon vanilla extract
¼ teaspoon sea salt
¼ cup dried figs, chopped
¼ cup dried currants
¼ cup unsweetened shredded coconut
Procedure:
Preheat the oven to 300. Line 2 baking sheets with parchment paper.
Combine both oat varieties, almonds, seeds, maple syrup, agave, coconut oil, vanilla, and salt. Evenly spread mixture on baking sheet and bake for 30-40 minutes stirring every 10 minutes. Once golden and toasted, Remove from the oven and sprinkle dried fruit and coconut on top of warm sheets. Let cool before serving or storing.
Granola will keep in an air-tight container for up to a month.
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This looks amazing Tonya! Thanks for sharing the recipe. Can’t wait to try it the next time I make a batch of granola!
Thank you for sharing with me. Let me know the next time you experiment with a batch!
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