granola
Granola is one of those staples that can save you considerable money to make versus buy and it always tastes better when you do. I should do a future post focusing on make vs. buy. This would obviously be unique to everyone because we all have different priorities. When I look at granola, it ranges anywhere from $6-9/lb for those little 11 oz. packages you’d find in the cereal aisle. As with most anything, you’ll find better prices when buying in bulk. But $6-9/lb is far more expensive that many proteins – including chicken – which is a scam when you consider most of it is made of oats which are usually $1/lb.
This recipe is usually what I make when I make granola at home. I cut it out of an issue of Bon Appetit long ago and have tweaked it a bit to my liking. And that’s the beautiful thing about granola – you can adjust the ingredients to include just what you like. I like to have a 1 gallon mason jar of it in the pantry. When it’s gone, I’ll make another batch. I find it’s great on yogurt with berries, but you could eat it in many ways.
granola
Ingredients
- 3 cups rolled oats
- 1.5 cups nuts (a mix of choice)
- 1.5 cups large coconut shavings
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 TSP salt
- 1/2 TSP cinnamon
Instructions
Preheat oven to 300F.
In a large mixing bowl, combine all ingredients until thoroughly coated with the maple syrup and olive oil. Spread out on a rimmed baking sheet lined with parchment. Bake granola for 45 minutes until golden brown, being sure to stir every 15 minutes. Let the granola cool on the baking sheet. Once it's cool, store in an airtight container at room temperature.
Notes
Inspired by: Bon Appetit, Jenny Rosenstrach