I first made this a couple of weeks ago, but didn’t think to post about it here. This is my second batch. My first batch mostly went to Jay for his trip to Park City, and Larry got a bit of it too. They both loved it. I finally had some yesterday morning and I really liked it too. It’s not too sweet, and I like that it’s got some oat brand and dry milk powder so it has some fiber and protein. Larry likes to add a handful of dried blueberries when he eats it.
It’s really easy to make, so I’m going to post the recipe here. I’ve modified the recipe to suit our taste, adding dried blueberries and flaxseed meal, and using mostly agave nectar to sweeten it rather than all honey. The recipe below is modified from the original recipe published in Fine Cooking.
Honey Almond Granola
Yields 9 to 10 cups
Vegetable oil spray
4 cups old-fashioned (not quick-cooking) rolled oats
1 cup oat bran
1/4 cup golden flaxseed meal
2 cups whole almonds, coarsely chopped
¾ cup vegetable oil
¾ cup agave nectar
2 tablespoons honey
1 tablespoon pure vanilla extract
½ tsp pure almond extract
1 cup nonfat dry milk powder
½ tsp table salt
8 oz. dried blueberries
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Spray two rimmed baking sheets with vegetable oil spray or line them with silicon mats.
In a large bowl, mix the oats, oat bran, flaxseed meal and almonds. In a small bowl, whisk oil, agave nectar, honey, vanilla, almond extract, dry milk powder and salt. Pour mixture (it will be gloppy) over the oats and stir with your hands or a spoon, until well combined.
Divide mixture between the two oiled baking sheets and spread in an even layer. Bake for 15 minutes, stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 minutes; don’t overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the dried blueberries.
- Honey Almond Granola (Fine Cooking #75, Holidays Winter 2006, p. 34)
