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This shows you the differences between two versions of the page.

--- yogurt_parfait [2020/06/09 12:31] – created court
+++ yogurt_parfait [2022/07/11 21:08] (current) – court
@@ Line 18: / Line 18: @@
-**Homemade Granola**
+**Granola**
 __Ingredients:__
-  * 1 cup pecans (or walnuts, almonds, etc)
+  * 2 + 2/3 cup old fashioned oats
-  * 1 cup rolled oats
+  * 1 cup raw almonds
-  * 1/4 tsp sea salt
+  * 1 cup unsweetened coconut flakes
-  * 1/4 cup unsweetened shredded coconut
+  * 1/3 cup pumpkin seeds
-  * 1/4 cup maple syrup
+  * Scant T coarse or kosher salt
-  * 2 tsp vanilla extract
+  * 1/3 cup canola oil
-  * 1/4 cup coconut oil, melted
+  * 1/3 cup maple syrup
+  * 1/3 cup honey (not crystallized)
-__Instructions:__
-  * Preheat the oven to 350 degrees and oil a baking sheet or line with parchment paper.
+__Instructions:__
-  * In a food processor, pulse the pecans until they are broken up, but not the texture of flour.
-  * Add the oats and salt and pulse 10-15 times.
-  * Transfer the oat mixture into a medium bowl.  Add all other ingredients and stir.
-  * Pour the granola onto baking sheet. Press into a thin layer making sure that there are no holes where the parchment paper shows. It will look like a sheet of granola bars. This is what makes it chunky.
-  * Bake 12-15 minutes, until the edges are slightly browned. Remove the pan from the oven and let it cool for at least 15 minutes.
-  * After 15 minutes are up, break up the granola with your hands into whatever size chunks you desire. If the bottom of the granola is still moist, flip the pieces and allow it to cool additional time. Store it in an airtight container for two to three weeks.
+Mix all dry ingredients together in a big bowl.  Add liquid ingredients and mix thoroughly.  Spread on a large sheet pan with low sides.  Bake at 300˚ for 40 minutes, stirring once after 20 minutes.  The granola is done when it’s slightly golden in color.  Allow to cool, then store in tightly sealed container.