Considering all my failed attempts, granola is really not as hard to make as it may seem. The key is finding a recipe with the right balance of oil to sugar, and keeping a very close eye on the granola while it’s baking.
Recipe adapted from chow.com.
- 2 and 1/2 cups rolled oats
- 1/4 cup rice krispie cereal
- 1/4 cup bran (the ingredient, not the cereal)
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup (I used a combination of both)
- 1/4 cup vegetable oil
- 2 tablespoons brown sugar, lightly packed
- 1 teaspoon vanilla extract
- Preheat oven to 300°F and line a cookie sheet with parchment paper.
- Mix together all dry ingredients in a large bowl.
- In a small sauce pot, combine the honey or syrup, vegetable oil and brown sugar.
- Stir over low heat until the sugar has mostly dissolved and the mixture is just beginning to bubble at the side of the pot. Do NOT boil!
- Stir in the vanilla.
- Pour the hot mixture over the dry ingredients and mix well.
- Spread granola on the cookie sheet and bake for 10 minutes.
- Pull out the cookie sheet and give the granola a good mix with a spatula. Turn the oven off and return the granola to the oven for 10-15 minutes more – check often and remove once it begins turning golden brown.
- Remove pan from the oven and let cool. Store in an airtight container – it will last for at least a week (I can’t say how much longer...mine was gone in a few days!)