Seriously, this the The Best Granola. Capitalization and everything. I guess that technically the superlative is subjective, so maybe a better way to describe this recipe is Amanda's Ideal Granola.
Ingredients:
4 cups rolled oats
1 cup slivered almonds
1 generous teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon coarse salt (less if you're using table salt)
1/3 cup coconut oil, melted
1/2 cup sweetener (I use 1/4 cup brown sugar + 1/4 cup maple syrup)
1 teaspoon vanilla
scant 1/4 teaspoon almond extract
Preheat oven to 350F. Mix dry ingredients in a large bowl, with the help of a preschooler if one is available (someone needs to sneak a small, unspecified number of plain oats into his/her mouth in order for the proportions to be just right). Mix wet ingredients - I like to melt the coconut oil in my Pyrex measuring cup, then add just enough brown sugar and maple syrup to make 3/4 cup of total liquid, so actually just a little less sweetener than called for above - then add the vanilla and almond extracts. Pour over the dry stuff and combine. Spread into a thin layer on a 1/2 sheet pan. If you have a Silpat or similar device, this is an excellent application for it. Place in oven and turn heat down to 250F, or as low as your oven will go. Stir every 15 to 20 minutes, till the granola has reached optimal golden-brown-deliciousness, about 45 minutes to an hour. Feel free to mix in some chopped, crystallized ginger at this point... yes please. Once cooled, this will keep in an airtight container for longer than we've successfully left it alone, so at least 3-4 days? But I'm guessing at least a week, if your household is more disciplined than ours.
Ingredients:
4 cups rolled oats
1 cup slivered almonds
1 generous teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon coarse salt (less if you're using table salt)
1/3 cup coconut oil, melted
1/2 cup sweetener (I use 1/4 cup brown sugar + 1/4 cup maple syrup)
1 teaspoon vanilla
scant 1/4 teaspoon almond extract
Preheat oven to 350F. Mix dry ingredients in a large bowl, with the help of a preschooler if one is available (someone needs to sneak a small, unspecified number of plain oats into his/her mouth in order for the proportions to be just right). Mix wet ingredients - I like to melt the coconut oil in my Pyrex measuring cup, then add just enough brown sugar and maple syrup to make 3/4 cup of total liquid, so actually just a little less sweetener than called for above - then add the vanilla and almond extracts. Pour over the dry stuff and combine. Spread into a thin layer on a 1/2 sheet pan. If you have a Silpat or similar device, this is an excellent application for it. Place in oven and turn heat down to 250F, or as low as your oven will go. Stir every 15 to 20 minutes, till the granola has reached optimal golden-brown-deliciousness, about 45 minutes to an hour. Feel free to mix in some chopped, crystallized ginger at this point... yes please. Once cooled, this will keep in an airtight container for longer than we've successfully left it alone, so at least 3-4 days? But I'm guessing at least a week, if your household is more disciplined than ours.
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