recipes from the escobosa kitchen

Granola

A classic breakfast staple.

source Alton Brown [modified]
Ingredients
for about 1212 people
  • 6 cups rolled oats
  • 2 cups almonds, slivered
  • 1 cup hazelnuts, halved
  • 0.125 cup honey
  • 0.25¼ cup dark brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cinnamon
  • 0.125 teaspoon nutmeg
  • 0.25¼ teaspoon salt
  • 0.25¼ cup maple syrup
  • 1 cup blueberries, dried
  • 1 cup currants, dried
  • 0.25¼ cup vegetable oil
  • 0.25¼ cup walnut oil
  • Optional Additions or Alternatives
  • 0 cranberries, dried
  • 0 coconut, shredded
  • 0 flax seeds
  • 0 wheat germ
  • 0 walnuts, chopped
  • 0 crystallized ginger
  • 0 cherries, dried
  • 0 figs, dried
  • 0 apricots, dried
  • 0 orange zest
Preparation
  1. Preheat oven to 275 degrees F. Line 2 baking sheets with Silpat or spray with cooking spray.
  2. In a large bowl, combine the oats, nuts, and brown sugar, spices.
  3. In a separate bowl, combine maple syrup, oil, vanilla and salt.
  4. Combine both mixtures and pour onto 2 sheet pans. Sprinkle the water over the oats and with your fingers squeeze the mixture to form clumps.
  5. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Don’t remove from oven until the granola has achieved the desired level of browning.
  6. Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed while granola is still warm.
  7. Granola will crisp up after 10 minutes.