Sunday, November 24, 2013

Almond Granola

Almond granola in milk
Cookbook Bites (adapted recipe) Almond Granola
I know it's been a while since my last post. I've been taking some classes at the local community college, so thanks for bearing with me. I should actually be working on my final for my drawing class, but instead I'm saving the recipe so you and I will both have it going forward! :) So, it's pics from my phone and a quick post!

Are you a granola fan? Check out my chocolate granola recipe too, it's really good!

Almond granola on baking sheet
Almond granola on baking sheet

Almond Granola
4 C old fashioned oats
1 1/3 C sliced almonds
1/2 C (heaping - probably + 3T) sweetened shredded coconut
1 t cinnamon
1/2 t kosher salt
3 T butter
1/4 C vegetable oil
1/4 C honey
1/2 C brown sugar
1 teaspoon vanilla bean paste
2 T butter
1/4 t almond flavor

Adjust your rack to be in the middle of your oven. Oven should be preheated to 325 degrees. Butter a jelly roll pan to prepare the pan. In a large bowl add oats, almonds, coconut, cinnamon and salt and stir to combine.

Take a middle size pan and add butter, oil, honey and brown sugar (wait on the vanilla and almond flavor).  Whisk gently to combine and stir regularly as you bring it to a gentle boil. Add in the vanilla bean paste and stir to combine.

Next pour the mixture over the oat/almond/coconut combo and stir/toss to combine. Get everything coated with the sauce.

Melt the 2 T butter and add the almond flavoring to it and drizzle over the oat combo and stir to combine.

Pour and then spread the oatmeal mixture onto the jelly roll pan. Bake 30 minutes. (Stir/turn over mixture at 10 and 20 minutes. This ensures everything toasts and turns golden.) Remove from oven and let it cool. While it's still warm, you might want to ensure it comes off the pan easily with a spatula. Try to leave some in big chunks they will probably break apart in storage.

Source: Adapted from Joy the Baker who got it from Martha Stewart

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