Making Granola at Home
We have a number of cook books, mostly because Kelly is hugely fond of cooking and because we haven't digitized all of her cooking recipes yet. In the interest of keeping my brain from rotting while I am waiting for the USCIS work authorization to arrive, I set about making my own granola, with pleasantly astonishing results. Here's what the final product looks like.
After having made this bunch a few weeks in a row, I can say with confidence that it's a surprisingly easy recipe, based on the one described in America’s Test Kitchen. Perhaps the only significant difference between the receipe that I follow and the one described in the book is that I use fewer ingredients and I use less oven time.
So here are my bare minimum steps to make granola. You need the following.
- An oven // Sorry, I lived a long time without an oven, so any oven-based receipe had to be discarded right away during those years.
- Six cups of old-fashioned rolled oats
- Half cup maple syrup
- Quarter cup brown sugar
- Four teasons vanilla extract
- Half teason salt
- Half cup vegetable oil
Stirring time! Now mix the maple syrup and sugar in a large bowl, whisking it if necessary. Then add the vanilla extract, salt, and vegetable oil, and mix it again. The oil won't mix right away, but a few minutes later, you should have a good blend of the ingredients. Finally, pour the rolled oats, mix them until they're evenly coated, and then pack them flat onto a baking pan.
Crank the oven up to 350 degrees, and load the pan. After about 15 minutes, turn the oven off, rotate the pan, and use the residual heat for about 20 to 25 minutes to bake the granola more or less evenly.
I eat a lot of granola, so while a single batch lasts me a week, your mileage may vary. For now, enjoy the wholesome goodness with some milk and yogurt! Nom nom nom.