In the October 2009 issue of Health magazine’s Best in Food section, there’s a blurb saying you can “Steal This Dish” and it gives Jamie Oliver’s recipe for Easy Granola. I’d torn it out and filed it into my recipe binders thinking I’d give it a whirl one day. I’m a pretty horrible baker, since I prefer to slice, toss in and stir what I have on hand or what looks good at the market that day, instead of follow instructions. But this one had promise. Well, at least I hoped it was more flexible because I decided to tackle it this afternoon with what I had on hand. It turned out beautifully, and both kids approved. So, now I pass it along to you.My Easy Granola (That’s a Combination of Jamie Oliver’s and Cooking Light’s and What I Had On Hand)
Preheat the oven to 325 degrees.
On a rimmed baking sheet, I combined:
2 cups of old-fashioned oats
1 cup of nuts (I used raw slivered almonds from Trader Joe’s)
½ cup of unsweetened coconut (which I’d gotten in a tub in the produce section of Walter Stewart’s)
About 5 tablespoons of maple syrup
3 Tablespoons of olive oil (yes, olive oil-- it works!)
About 2 teaspoons of cinnamon (because we really like cinnamon, but use less if you want)
About 2 teaspoons of vanilla (which we also really like around here)
½ teaspoon of kosher salt
I gave everything a little toss on the sheet with my spatula and then baked it for 20 minutes, taking it out and stirring it every 5 minutes (so stirring 4 times total). Then when it was golden brown, I took it out, and put it into a mixing bowl with ½ a bag of dried cranberries (so probably about ¾ cup). The berries plumped up in the heat. I tasted it, and it was good, but could use just a little more sweetness so I then put a hearty squeeze of honey on it, gave it one more stir. Served it to my boys for lunch with whole milk and they ate it right up. Love that. This one’s a keeper.
hey eila,
ReplyDeletei just recently started making homemade granola, too, experimenting/improvising off of mark bittman's basic recipe in 'how to cook everything.'... his doesn't use any oil, but recommends a 5-minute stovetop "toast" of the oats and nuts before baking. i forgot that step once and it was edible but had a sort-of raw taste. but maybe the oil in your recipe crisps everything up and cooks up the raw flavor in the oven-- i'm gonna try some on my next batch- thanks! (nb: the other recipes i'd seen called for so much oil that i was grossed out, so that's why i liked his recipe. with the toast, it is very good).