My girlfriend came up with the idea, not just to try eating granola for breakfast (with homemade almond milk), but to make it, from scratch that is, which, being a student at the time, was a great solution for my meagre (lack of an) income.
Mind you, besides the price there’s nothing cheap about this concoction: oats, almonds, pecans, cranberries — all there guys are organic by the way, and bought at Toronto’s grocery gem called Karma Co-op — raw honey, and maple syrup. Not exactly student food.
One thing which stuck with me most is the magic of how granola becomes crunchy. My wild guess was that you dry it (a somewhat short-circuited assumption, like thinking that anything spicy must have been set on fire). So, to my genuine surprise, I discovered that what makes the oats crunchy is the crystalized gooeyness of the honey, which you smothered the little guys in and bake till they turn golden brown.
Beware, the smell of this thing when its baking might bewilder you. It is no-hold-back nutty!
- 3 cups (710ml) old-fashioned rolled oats
- ¼ cups (60ml) wheat bran
- 2 tablespoons sesame seeds
- 1 cup (235ml) almonds, chopped
- ½ cup pecans, chopped
- ½ teaspoon cinnamon
- ¼ cup (60ml) olive oil
- ¼ cup (60ml) raw honey
- ¼ (cup (60ml) maple syrup
- ¼ cup (60ml) cranberries
- Preheat oven to 300 F/145C.
- Combine oats, wheat bran, sesame seeds, almonds, pecans and cinnamon in a large bowl and mix well.
- In a small sauce pan over low heat stir in olive oil, honey and maple syrup.
- Stir until liquids start to combine.
- Pour over dry ingredients and stir well.
- Bake for 20-30 minutes, or until golden brown, stirring occasionally.
- Stir in cranberries.
- Let sit on a rack and cool. The granola becomes crunchy as it cools.
- Store in a tightly covered container in the refrigerator.