0 Picture
Ingredients
- 5 cups quick oats
- 2 Tbsp ground flax seed
- 3 cups seeds or chopped nuts
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp mace
- 1 tsp nutmeg
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup water
- 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
- Dried fruit, however much you prefer
Details
Preparation time 10mins
Cooking time 85mins
Adapted from rookie-cookie.com
Preparation
Step 1
In the bowl of a food processor or in a blender, add half the oats (2 1/2 cups). Grind, making oat flour. In a large mixing bowl, add the oat flour, quick oats, seeds and nuts, cinnamon, cardamom, mace and nutmeg. Stir well to combine.
In a medium saucepan over high heat, add the brown sugar, butter and water. Stir until the butter is melted and the mixture bubbles. Remove from heat and add the salt and vanilla. Pour brown sugar mixture over the oat mixture and stir to combine. If the mixture seems a little bit dry, you can add a little more water.
On two greased cookie sheets, spread the oat mixture. Using your fingers, make small mounds of the oat mixture all over the cookie sheet. Bake for 30 minutes. Remove cookie sheet from the oven. Using a spatula, break up the mounds into bite-size clusters. Put the sheets back in the oven, but be sure they have switched places (the one that was on the bottom is now on top). Bake for 45 for minutes, stopping every 15 minutes to toss the granola and alternate the cookie sheets.
Once baked, remove from oven and let cool on the cookie sheets. Once cooled, add however much dried fruit you want. Store granola in an air-tight container. Serve over yogurt, sprinkle over muffins before baking, eat with cold milk, stir into oatmeal or just eat it by the handful.
Review this recipe