Honey Nut Granola
- Number of Servings: 16
Ingredients
4-6c rolled oats1/2c honey (if thick, warm until liquid)1/3c sunflower (or other light vegetable) oil1 tsp vanilla extract1/2 tsp ground nutmeg1 tsp ground cinnamon1/2 - 1 tsp salt (to taste)1/2c sunflower seeds1c chopped nuts
Preheat your oven to 300 degrees (make sure the oven racks are set to accommodate two full-size baking sheets). Line baking sheets with parchment paper, or grease them well (I would *really* recommend parchment here - it makes for easy transfer of the granola into its final container, and makes cleanup VERY simple).
Measure oats into a large bowl with plenty of room for stirring. Add dry spices, nuts, and fruit and toss until incorporated. Drizzle oil, honey, and vanilla over the mixture, and fold together with a rubber spatula, scraping the bottom (to ensure all the sticky stuff winds up on the oats, not stuck to the bowl).
Pour this mixture onto parchment-lined baking sheets in a layer about 1" thick. Press down slightly on the surface if you like larger "clumps" of oats - the more condensed the layer is when it bakes, the more likely the granola will stay in bunches when removed from the pan.
Bake for 7-10 minutes per side, stirring/flipping the granola in-between to make sure it bakes evenly. It is a good idea to rotate the baking sheets front-to-back and side-to-side if your oven doesn't cook evenly (my bottom rack will burn ANYTHING that isn't rotated every 10 minutes). when you start to see browning on the edges of the oats, your granola is done.
Take the pans out of the oven, and slide the parchment (with the granola) off the pans and onto a surface to cool. At this point your granola will still be a bit chewy, but will become crunchy as it cools. Make sure you let it cool COMPLETELY before storing. If it is still warm, it can steam in the container and lose all of its delicious crispness.
Store in an airtight container for up to 2 weeks (though around here it rarely lasts that long, even when I make a double-batch).
Number of Servings: 16
Recipe submitted by SparkPeople user RBRINK21.
Measure oats into a large bowl with plenty of room for stirring. Add dry spices, nuts, and fruit and toss until incorporated. Drizzle oil, honey, and vanilla over the mixture, and fold together with a rubber spatula, scraping the bottom (to ensure all the sticky stuff winds up on the oats, not stuck to the bowl).
Pour this mixture onto parchment-lined baking sheets in a layer about 1" thick. Press down slightly on the surface if you like larger "clumps" of oats - the more condensed the layer is when it bakes, the more likely the granola will stay in bunches when removed from the pan.
Bake for 7-10 minutes per side, stirring/flipping the granola in-between to make sure it bakes evenly. It is a good idea to rotate the baking sheets front-to-back and side-to-side if your oven doesn't cook evenly (my bottom rack will burn ANYTHING that isn't rotated every 10 minutes). when you start to see browning on the edges of the oats, your granola is done.
Take the pans out of the oven, and slide the parchment (with the granola) off the pans and onto a surface to cool. At this point your granola will still be a bit chewy, but will become crunchy as it cools. Make sure you let it cool COMPLETELY before storing. If it is still warm, it can steam in the container and lose all of its delicious crispness.
Store in an airtight container for up to 2 weeks (though around here it rarely lasts that long, even when I make a double-batch).
Number of Servings: 16
Recipe submitted by SparkPeople user RBRINK21.
Nutritional Info Amount Per Serving
- Calories: 232.2
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 147.4 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 7.1 g
- Protein: 5.1 g
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