Wednesday, October 13, 2021

Recipe: Francesca's Famous Granola

My little girl loves to cook and bake with me.  We created this recipe together and have made three batches.  It is delicious!  We even got some cute jars to share with friends.  We like to use it on top of our Greek yogurt in the morning with fruit.  Hope you enjoy!

2 cups old-fashioned rolled oats 
1  cup raw nuts and/or seeds (I used pecans, sunflower seeds and sliced almonds.)
1/2 teaspoon sea salt 
1/4 cup grapeseed oil
1/4 cup equal parts maple syrup, molasses and honey
1/2 teaspoon vanilla extract
1/4 cup coconut flakes
*Optional to toss in chocolate chunks once cooled

Preheat oven to 300 degrees Fahrenheit and oil a large, rimmed baking sheet.

In a large mixing bowl, combine the oats, nuts and seeds, coconut and salt. Stir to blend.
Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spatula to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway.

Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. 

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