I’ve been tinkering with granola recipes for awhile, I came up with this one last night and this time I remembered to write down the proportions I used.
I shared about my success on Twitter and a friend asked for the recipe. After I typed up the e-mail, I decided I should share it on the blog as well. I am still tinkering with the ratios, but this batch turned out quite well. Photo may or may not be forthcoming, granola is not particularly photogenic.
I have not given this to the boys, P does not have enough teeth to chew pecans, and O was more interested in “banas and yogut” for breakfast.
My modified granola recipe, liberally adapted from Cooks Illustrated (March/April 2012), and from reading the backs of commercially made granolas.
- 3 1/2 cups oats
- 1/2 cup oat flour (oats put through the food processor my modification after reading several commercially made granolas)
- 1 1/2 cups rice crispy cereal
- 2 cups coarsely chopped pecans
- 1/4 cup MINI chocolate chips (they get nice even distribution and add a hint of chocolate)
- 1/2 cup honey
- 1/3 cup light brown sugar (I’m still working on this amount, I got the proportions from a Cook’s Illustrated recipe, it could probably be less)
- 4 tablespoons vanilla
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- Preheat oven to 325*F. Line rimmed baking sheet w/parchment paper.
- Fold wet ingredients into dry ingredients.
- Spread onto baking sheet & compress until very compact. Bake until lightly browned 35-40 minutes, rotating pan 1/2 way through.
- Remove granola from oven and let cool on the baking sheet (I’ve forgotten how long, I went off and did other things). It will be soft to the touch when it comes out, but crisps up nicely (at least that’s how mine was). Break cooled granola into whatever size you like.
- Store in air-tight container (CI recommends for up to 2 weeks).