Day 19: Sweet Breakfast Granola

by Dana on December 19, 2011

Even though this recipe is “sweet”, it feels like a breath of fresh air in the sugary line-up. Maybe because after all that fudge, candy, and cheesecake, a glass (or bowl) of milk sounds really refreshing. And I don’t even like milk. Well, in a “drink a cold cup” kind of way. But don’t worry there are far too many dairy products I love and consume daily.

Anyway.
I think you’re going to love today’s recipe from one of my favorite bloggers, Delia Creates.
She has a knack for taking pretty pictures, making cool things, and doing fun stuff with her kids….like this DIY gift idea. Floating kids in a soap bottle? Totally rad.

But let’s talk food.
Here’s what you need to make for breakfast today. I know my husband will want it…..
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Hi there! I’m Delia from Delia Creates.
Today I’m going to share a deliciously easy breakfast granola.

It’s a favorite family recipe from my sweet sister-in-law Amy.

I like to to call it a sweet granola because it’s just that. With two cups of sweetener per batch, it can satisfy your sweet tooth yet still make you feel good about eating it. :)

It’s also a wonderful thing to make during the holidays because it fills your house to the brim, with a warm cinnamon smell. Hmmm..love.

Gather your ingredients:

Dry:
* 5 cups of rolled oats – not the quick cooking kind

* 1 1/2 teaspoons ground cinnamon

* 3/4 teaspoon iodized salt {if you use kosher use more}

* 1/2 cup – 1 1/2 cups of nuts, depending on how nutty you like your granola. You can use whatever kind you like. I used sliced almonds and walnuts.

* Optional – 1 cup or so of coconut shreds and a couple tablespoons of ground flax seed. I didn’t add flax this time but only because I forgot {pregnancy brain:)}. It’s darn good for you and you really can’t taste it.
Sugars:
Mix and match 2 cups of a sweetener of your choosing. Brown sugar, honey, real maple syrup… I just don’t recommend white granulated sugar. I like to use 1 cup brown sugar and 1 cup honey.
Quick tip: before measuring out your honey, add a mist of spray oil to your measuring cup first. The honey should slide right out and be much easier to clean up later.

Oil and water:

1/2 cup of hot water

1/3 of oil – again you can decide what kind you want to use. I like to use melted coconut oil because it adds nice flavor.
Now it’s just five easy steps…

Step One: Preheat your oven to 325 degrees F, and mix your dry ingredients together thoroughly.

Step Two: Add your sugars and mix again very thoroughly. You want it as homogenous as possible. Break up all those brown sugar clumps…you almost can’t over-mix.

Step Three: Add your oil and water. Mix quickly and again…thoroughly.
Step Four: Spread an even layer in a lightly greased rimmed cookie sheet. One batch should fill one large pan. It should look and feel nice and sticky.

Step Five: Bake for about an hour until the oats turn a caramel golden brown.

You need to stir the granola and rotate the pan every 15 minutes during the baking time.

When it’s done and still hot it will still be slightly tacky. Let it cool completely in the pan before transferring it to an airtight container. If you leave it too long it will take some work to scrape it out of the pan. When that happens I just get out a metal spatula and pound on it to break it up first.


The granola should last about 7-10 days. I think anyway. Our granola has honestly never made it that far so I really actually don’t know! :)

It makes a great snack alone, but my favorite way is to eat it like cereal in a bowl full of milk.

Oh yum.

Thanks for having me over Dana.

Happy Holidays!
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Oh yum indeed. I haven’t made granola since I was a kid, with my mom. So it’s definitely time to try it out. And wow….what a great tip about spraying the measuring cup before pouring the honey in! Never thought of that! And that’s why I love you Delia. Thank you for sharing with us!
Check out the Sweets and Treats archive page HERE.
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{ 4 comments… read them below or add one }

1 Melissa February 23, 2012 at 11:12 pm

Love it…. My family can’t get enough

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2 Laurie June 18, 2012 at 7:09 pm

I’ve got this in the oven as I write this. I can’t wait to taste it! I used half regular oats and half steel cut oats, so I’m curious to see how that turns out. I also used agave as half of the sweetener. I’m experimenting with that. I love granola, but the store bought kinds are packed with calories! I had a little bit of sliced almonds and a part of a package of walnuts, so I added some sunflower nuts! I’m SO looking forward to the end results!

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3 Guy June 22, 2013 at 5:35 pm

So Laurie, how did it turn out with the changes?

Reply

4 Stephanie August 7, 2013 at 3:06 am

Yum! We made a half batch last week and it is gone! Less than 7 days. This recipe is amazing! Great job.

I used almond slices, walnuts, pumpkin seeds, raisins, and I ground my flax seed (I haven’t been able to find it ground here in South Africa) with a little almond flour.

This time I am going to try toasted coconut, almond slices, pumpkin seeds, toasted pine nuts, walnuts, flax seed concoction, and the raisins again. I have a little of each thing in the cupboard and my husband likes it with lots of nuts. We’ll see how it goes!

Thanks again!
Steph in S. Africa

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