Wednesday, March 23, 2011

Salted Caramel Granola

 

Ok...there isn't really caramel in the recipe, it's actually honey, but "Salted Honey" just isn't as popular, and besides, the honey does caramelize a bit, and it ends up being caramel colored.

I have really, really been enjoying my Green Smoothies for breakfast, but sometimes I'd like something a bit crunchier for breakfast. Also, I love granola as a snack during long days: the salt, the sweet, the cold milk, all combine for a great snack on a hot day, or for a quick lunch when I don't feel like cooking.





I was a little nervous to make the granola, because every time previously I had tried to make granola, I always burned it. But, I learned my lesson and here's the secret: when you are baking the granola stir it every 10 minutes. Simple enough, it just means you'll be in and out of the kitchen for half an hour or so. Or, you can do like I do, and get a good book and sit by the oven.

The measurements below are estimates, and really you could use more or less of any ingredient, as preferred, though if you add or subtract a lot of any dry ingredients, measure out the wet ingredients accordingly.

Salted Caramel Granola
3 1/2 C Old fashioned oats
1/2 C Flax seed
1/2 C shredded coconut
1/2 C Slivered almonds
1/2 C Sunflower seeds
2 Hearty dashes cinnamon (or to taste)
1/2 C Honey (actually, just a bit more than 1/2 C)
1/2 C Olive Oil (slightly less, certainly no more than, 1/2 C)
2 tsp vanilla
Pinch of table salt
1/2 C Raisins
1 Tbs (or to taste) coarse sea salt or kosher salt

Preheat oven to 325.

1. Mix oats, flax, coconut, almonds, seeds, and cinnamon in a large mixing bowl.

2. In a small bowl, mix olive oil, honey, vanilla, and table salt.

3. Thoroughly mix the wet ingredients with the dry, making sure that the oats, etc, are entirely coated.

4. Spread the mixture in a shallow baking pan lined with parchment paper.

5. Bake the granola for 30-40 min, until the whole thing is a caramelly golden brown. Stir every 10 minutes! Stirring is very important to make sure that the granola is cooked evenly and not burned.

6. As soon as you have taken the granola out of the oven, sprinkle the sea salt evenly over whole thing. This does make it pretty salty, so if you don't like salty sweet things, you can leave this out entirely. Mix in the salt.

7. Sprinkle the raisins over the granola and stir them in, then let the granola cool.





If you'd like to see more pictures of the granola check out the other blog

2 comments:

  1. I'm currently obsessed with homemade granola. I like mine extra crunchy, so I actually don't stir it at all while it's baking or cooling (it burns easier that way, but when it's cooked perfectly it's the best thing in the world). Oh, and if you love granola, you really should look at this: http://ohsheglows.com/2011/02/28/chocolate-crunch-dessert-granola/

    the marriage of chocolate and granola is a wonderful thing.

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  2. This first batch of this I made (several weeks ago) I burned (but only slightly). I tried again this last weekend and it turned out delicious!
    Made a batch with cut up apricots and dried cranberries. The other batch has a bunch of dried berries I had on hand. Delicious! Thanks for the recipe!

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