Over the weekend I went to a class on how to make yogurt. Now that I have two jars of yogurt, granola experiments are in order. I like my granola with chunks and clumps of goodness. Unfortunately this did not turn out as clumpy has I prefer but it still tastes great and it’s far too easy to make.
Since this was my first shot at granola, I made a small batch. I tend to start off with small batches when I’m winging a recipe. That way if it’s HORRID I haven’t really wasted much. To clarify, this is NOT HORRID
If anyone has tips on how to make granola more chunky, I’d love to hear them!
Vanilla, Cherry, Almond Granola
1 Cup rolled oats
1/4-1/2 Cup of almonds (and a few pistachios)
2 Tablespoons of sesame seeds
1/4 Cup coconut (shredded)
3 Tablespoons Oil (I used safflower)
1/4 Cup Sweetener ( I used 1/2 agave and 1/2 maple)
2 Teaspoons vanilla extract
1/2 Cup dried fruit
Preheat oven to 300
Mix all dry ingredients in a bowl. In a separate bowl mix all wet ingredients. Add the wet ingredients to the dry and mix until everything is moist. If the mixture seems dry you can add a splash of water.
Press the mixture onto a cookie sheet with a lip and bake for about 30 minutes. Be sure to check the mixture about once every 10 minutes and give it a stir so everything browns evenly.
Add any fruit you’d like after the granola has baked.