I ate a gigantic piece of non-vegan carrot cake this past week! Seriously, the slice was almost the size of my head. In my defense, it didn’t cost me anything (thanks Stanford Biophysics!), but as a result I was not in the mood to make anything too sweet. I have been meaning to take a stab at a granola recipe for a while, so this seemed like a good opportunity to do so.
This is only my second time making granola; the first time was a few years ago in college, using a recipe from one of Mark Bittman’s books. Similar to the first time, this granola has a slightly burnt taste 😦 I think it’s mainly coming from the walnuts, and the first time I think it came from shredded coconut. I mean, it makes some sense – the components of the granola are all different sizes and textures, so some are bound to bake faster than others. The only solution I can determine is to reduce the overall baking time; specifically, stop baking when any part of the granola looks like it’s turning black!
Here’s the original recipe I used, with my own modifications in parentheses:
Granola (adapted from Angela’s Favourite Homemade Granola)
- 2.5 cups rolled oats (regular not instant)
- 1 cup raw almonds, roughly chopped (I’m lazy so I did not chop them)
- 1/2 cup raw walnuts, roughly chopped (I used pecans instead)
- 1/2 cup raw sunflower seeds
- 1/2 cup raw sesame seeds
- 2 tbsp ground flax
- 2 tbsp sweetened coconut flakes
- 1 tsp ground cinnamon
- Pinch of ground nutmeg
- 3/4 tsp kosher salt
- 3-4 tbsp brown rice syrup
- 1 tbsp agave nectar
- 1 tbsp coconut oil
- 2 tbsp applesauce, unsweetened
- 2 tbsp peanut butter
- 1/3 cup packed brown sugar (I used about half this amount, but the granola was just barely sweet)
- 1/3 cup dried cranberries
- 1/3 cup raisins
- handful pepita seeds
Preheat oven to 300F. Mix together the wet ingredients in a pot. Heat until boiling, then simmer for 5-10 minutes, making sure to stir every so often. Meanwhile, mix together the dry ingredients in a large mixing bowl. After the the wet ingredients are done simmering (should still be warm), add in the dry ingredients and mix mix mix, until everything is well-combined.
Put the granola on a baking sheet lined with parchment paper, or aluminum foil with a thin layer of coconut oil (which is what I did.) Bake for 30-45 minutes. Toss the granola around every 10-15 minutes to ensure even baking. And if your walnuts look like they’re turning black, stop baking immediately!
As with pretty much all granola recipes, the amounts and kinds of nuts/sweeteners/add-ins you put in can be adapted to suit your taste. I was pretty faithful to Angela’s version, and although I thought the combination was very good, I’m not sure I would call it my favorite granola. For now, I think I’ll keep experimenting, and once I reach my own optimal granola recipe I’ll be sure to share it with you!