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Saturday, November 16, 2013

Granola for Little Thumbs Up - Oats


Little Thumbs up event for November is themed Oats and I have made this granola for this healthy oats ingredients.  I should make more of these instead of baking more cakes! Without further ado, let's head straight to the recipe (me still feeling lazy and do not want to type too many words!)



granola
adapted from Pamela Salzman
makes about 6 cups
3 cups old fashioned rolled oats (not instant or quick-cooking)*
1/2 cup unsweetened, dried coconut flakes (I used sweetened and it was delicious)
1/3 cup raw pumpkin seeds
1/3 raw sunflower seeds (I substituted with pine nuts)
2 Tablespoons sesame seeds (optional) I omitted this
1 teaspoon ground cinnamon
1/4 teaspoon fine grain sea salt
1/4 cup melted unrefined coconut oil (I used corn oil)
1/3 cup 100% pure maple syrup
1/4 cup brown rice syrup (or honey) (I used honey)
1 teaspoon pure vanilla extract (I used my homemade vanilla extract)
1 cup raw almonds or walnuts or pecans or a combo (I used roasted almonds)
1 cup unsweetened, unsulphured dried fruit, chopped if necessary (I used mixture of golden raisins and dried longan)
All the dry ingredients in a big bowl
Add wet ingredients and mix them up thoroughly 
After baking them,  immediately mix in the nuts and dried fruits

Preheat oven to 350 degrees.  Line a rimmed baking sheet with unbleached parchment paper.
In a large bowl stir together the oats, coconut flakes, seeds, cinnamon and salt.
In a small bowl, whisk together the melted coconut oil (corn oil), maple syrup, brown rice syrup (honey) and vanilla.  It is really important to mix the oil and syrups so that everything is well blended otherwise the syrups may burn.
Add the oil and syrup mixture to the oats and stir to coat well. Transfer the oat mixture to the prepared pan.
Bake for 25-35 minutes (ovens vary), stirring occasionally until golden brown (I stirred mine only twice).  The mixture will not be crunchy yet.  Add the chopped nuts and dried fruit to the pan and allow to cool.
Transfer granola to an airtight container and store at room temperature or freeze.
I love to munch on this for a healthy snack!

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Vivian of Vivian Pang’s Kitchen.

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