Granola

Granola

 

1# old fashioned oats

2 1/2 oz shredded coconut

2 1/2 oz sliced almonds

2 1/2 oz brown sugar

1 3/4 teaspoons ground cinnamon

Pinch salt

Pinch ground nutmeg

1/2 cup honey

3/4 cup vegetable oil

2 teaspoons molasses

2 teaspoons vanilla extract

 

Preheat oven to 350F. Spray a baking tray with cooking spray. Combine dry ingredients in one bowl, and the wet ingredients in a second bowl. Pour the wet ingredients into the bowl of dry ingredients, and mix well with your hands. Spread the granola out loosely onto each pan. Try to make sure the granola is spread out as much as possible. If you are making bars, use one sprayed and lined pan with edges, such as a jelly roll pan. Press the granola into this pan by spreading the granola out and placing a piece of parchment/wax paper over it. Press the granola down using another pan on top. Bake until the granola is deep brown, about 30 minutes. Stir the granola with an offset metal spatula every 10 minutes to insure even baking. Be careful while doing this, as the granola is very hot and sticky. Let cool on pans, and then break it up with your hands. Store in an airtight container for up to a month. If you are making bars, bake them until they are deep brown on one side, and then using another sheet tray, carefully flip the bars onto the bottom of a second lined and sprayed sheet tray. Remove the bottom piece of parchment/wax paper. Do not try to flip the bars back onto the top side of the sheet tray. It will bake just fine on the back of the sheet tray. Bake until deep brown on the other side. Let cool before cutting or breaking them into individual pieces.

Recipe adjusted from Cynthia Hinton’s Granola Recipe

 

 

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