Erica Lea on Aug 30th 2010
Fascinating how much your photography can change in just 1.5 years. Way back in December of 2008 I blogged about a delicious recipe I had concocted: Fruit on the Bottom Baked Oatmeal. Here was my original header photo:
I was so proud that captured this image early on a Winter morning.
All of this to say, go and see my guest post on the Tasty Kitchen blog: Fruit on the Bottom Baked Oatmeal.
Erica Lea on Jan 16th 2009
When I first discovered the world of online recipes, The Joy of Baking was a big influence. It provided clear, detailed recipes that even a novice could pull off successfully.
I spotted her recipe for homemade granola, and decided to give it a whirl. It was a daunting task. My impression of homemade granola was not quite crisp oatmeal filled with burnt raisins.
This recipe was a success from the first. I have tried several different granola recipes, but I always return to this one. For some reason, it no longer appears on the Joy of Baking website. I feel very fortunate to have printed it out before it disappeared!
:: Homemade Granola ::
Note: I usually make a double batch as one recipe will only get us through one breakfast.
- 4 cups (400 grams) old-fashioned rolled oats
- 1 cup (50 grams) shredded or chipped coconut
- 1 cup nuts of choice, chopped coarse
- 1/4 teaspoon sea salt
- 1/2 cup (1 stick) butter or coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 cup dried fruits (cranberries, cherries, apricots, raisins, etc.) optional
1) Preheat oven to 300° F and place rack in center of oven. Either grease or line a baking sheet with parchment paper.
2) In a large bowl combine the rolled oats, coconut, nuts, and salt.
3) In a small saucepan set over medium low heat, melt the butter. Remove from heat. Stir in the honey, maple syrup, and vanilla. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the butter mixture.
4) Spread onto the prepared baking sheet and bake in preheated oven for 20-30 minutes or until golden brown, stirring every five minutes. Do not over bake.
5) Place on a wire rack to cool. You will notice that the granola is still sticky when you remove it from the oven but it will become crisp and dry as it cools. Once the granola has completely cooled stir in your choice of dried fruits if desired. Store in an airtight container or plastic bag. It will keep for several weeks.
Makes about five cups of Granola
Edited on 2/19/08: The correct oven temperature is 300° F, not 350° F.