• 4ea1c8cee9693578052286cae6970a0e

Loretta's Granola

I've been making this more or less the same way for almost 20 years. It's never not amazing. I include weights in the wet ingredients because it enables me to use fewer dishes -- I just add them all to a 1 quart measuring cup (zeroing out the scale for each ingredient) stir it all together, and pour it into the dry ingredients.

Prep
Cook
Serves 12people
Ingredients
4-5
cups old fashioned rolled oats, not quick or instant
4
cups nuts & seeds, (I alternate between pecans, sliced almonds, walnuts, cashews, sunflower seeds, flax seeds, chia seeds, hemp seeds. Have fun with it – each batch is different. You can also add dried fruit -- blueberries, coconut flakes, etc.)
1/3
cup real maple syrup (3 3/8 oz)
1/3
cup honey (3 3/8 oz)
1/3
cup coconut oil (liquified). You can use canola too (2oz)
1/3
cup natural unsalted peanut butter (3 1/4 oz)
sprinkle of kosher salt (to taste)
Directions
1.
Adjust oven rack to upper-middle position and preheat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2.
In large bowl, mix together nuts, seeds and oats.
3.
In medium bowl, mix wet ingredients then add to dry ingredients, stirring until evenly and completely moistened.
4.
Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula (or the bottom of a metal dry measuring cup), compress oat mixture until very compact. If desired, sprinkle very lightly with kosher salt.
5.
Bake until lightly browned, 30 to 35 minutes, rotating pan once halfway through baking.
6.
Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size and store in airtight container.
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