Granola #1

12.14.2022, recipes, notes

    This recipe’s ingredients can be modified according to your taste. Subsitute any of the nuts for your preference, add seeds, dried fruit. Replace honey with maple syrup. Just try to keep the wet to dry ingredient ratios the same or almost the same. If you do add more dry ingredients, slightly increase the honey and oil quantities.
    Make sure your oats are whole, the sturdier the better. No need to chop any of the nuts. Some will break naturally. But keeping them whole will help create clumps of granola, the ultimate goal. No need for egg whites.

200g whole hazelnuts
200g whole pecans
200g whole pistachios
400g whole oats
200g puffed amaranth (optional)
1tsp cinnamon (optional)
15g salt, more to taste
140g extra virgin olive oil
280g honey
1tsp of pure vanilla extract 

1. Preheat oven to 200°F and line a baking sheet with parchment paper.

2. Mix dry ingredients in a bowl and set aside. 

3. In a large pot, heat the olive oil with the honey until it begins to bubble. The mixture will begin to swell in size and caramelize. Stir occasionally to prevent burning the mixture. Turn the heat off once doubled in size.

4. Add the vanilla to the honey mixture, stir then pour over the dry ingredients. Mix well.

5. Spread the granola mixture over your lined sheet. It will usually spread thick over a standard baking pan. 

6. Bake for around 30-40 minutes, but this part is intuitive. Mix the granola carefully every now and then with a wooden spoon so as to not burn. It will be soft all the way through. You are looking for a golden brown color evenly spread throughout the mix. 

7. Remove from oven and drizzle with a little bit of honey and top with maldon salt. Now the important part is to not touch it until it dries hard. DO NOT move the granola around until it hardens into a thick slab. Once it does, you can break it as you please. I like few breaks so I have large clumps of granola. 

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