I’m so happy to have finally made granola. It seems anytime I’ve thought to make it I always needed several ingredients that weren’t readily handy. Then I came across this recipe from Blue Bottle Craft of Coffee cookbook, it was simple, straight-forward and remarkably I had every single ingredient! But even better is that it tastes so good, it’s the kind of granola I like, it’s crispy and the nuts are toasted perfectly in this slow bake recipe.
Perfect for my favorite breakfast or afternoon snack, greek yogurt topped with granola, fresh berries and honey, so light and satisfying.
It’s baking like this that make you forget the cold outside, and believe me, it’s been a doozy here in Portland. Memories of New York are coming back, as well as my winter coat that did not see the light of day in California.
Also I want to mention the blog posts are now print-friendly, I rarely print out recipes myself, I tend to bring the laptop or iPad in the kitchen area, but there are occasions where it’s easier to just print it out and not have to worry about spills and such. So feel free to print!
Brown Sugar + Winter Spice Granola
(adapted from Blue Bottle Craft of Coffee)
- 1 1/2 cups packed brown sugar
- 1/3 cup water
- 4 cups rolled oats
- 1 1/2 cups walnuts, coarsely chopped
- 1 1/2 cups pecans, coarsely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 teaspoon sea salt
- 1/3 cup canola oil
- 2 1/2 teaspoons vanilla extract
Preheat oven to 250°F
In a small heavy saucepan combine the brown sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil. Let cool to room temperature.
In a large bowl, combine the oats, walnuts, pecans, spices and salt, mix well.
Add the oil and vanilla to the brown sugar syrup and stir until thoroughly combined, then pour over the oat mixture. Mix well with your hands, until thoroughly combined and uniform in texture. (this is messy as the book says but works really well)
Transfer mixture to a rimmed 13x18” baking sheet and pat down in even layer. it will be thick but shouldn’t be higher than the rim of the pan.
Bake for 75 minutes. Remove from oven and use a large metal spatula to flip the granola, keeping it in as large of chunks as possible. Return the granola to the oven and bake for about 60 minutes, until completely dry and crunchy. Let cool before serving.
Store in a sealed container at room temperature and it will keep for 2 weeks.