Soggy cereal just isn’t my thing.
I need some bite. Some crunch. Some substance. I don’t often eat cereal for breakfast, partly because most varieties quickly turn into a soggy mess and partly because I’m hungry again in like forty-two minutes. When I do choose to eat cereal, granola is at the top of the list. Because of the (hopefully) giant clusters of oats and nuts, things stay pretty crunchy.
I’ve made some bad granola in the past and was a left with a lot of uneaten leftovers. This made me a little leery of trying my hand at it again, but my fears were unfounded. I really liked the flavor and texture that this recipe provides. It also makes a small quantity, perfect for experimenting. When I make it again I’m sure I’ll double it.
This recipe isn’t too sweet, making it a perfect pair for honey sweetened yogurt. You’d also better believe I ate some with milk and fresh raspberries.
Basic Granola
Ingredients
- 2 cups old fashioned oats
- ¼ cup finely chopped raw almonds
- ¼ cup whole raw almonds
- ¼ cup raw honey
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup whole wheat flour
- 1 Tablespoon vegetable oil
- Pinch of salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
- In a large bowl thoroughly combine all ingredients. Spread in a thick layer on the prepared baking sheet.
- Bake 30-40 minutes. After the first 15 minutes, gently flip/stir to evenly cook. If you like big clusters, try to keep it packed together. Continue to flip every 10 minutes.
- Remove from the oven when lightly browned. It will continue to crisp up as it cools.
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