Sunday, March 21, 2010
The Perfect (Clumpy) Granola
I love granola--but I have had a really hard time finding granola that stays in crisp clumps. This granola does--and you can break it up into whatever size of clump you prefer. You can add sunflower seeds or use whatever nuts you prefer. Just don't skip the rice flour (it is the secret ingredient) or alter the wet ingredients. If you leave this in fairly big clumps, it makes a perfect snack to eat out of hand. With smaller clumps, it's great for breakfast with milk over it.
The Perfect Granola
(Makes 1 batch)
Mix together in a large bowl:
4 cups (14 ounces) rolled oats
1/2 cup (2 ½ ounces) rice flour
1/2 cup (2 ounces) chopped nuts
1/2 cup (1 ½ ounces) coconut
1/2 teaspoon salt
1 teaspoon cinnamon
In a medium-size bowl, mix until smooth:
1/2 cup (6 ounces) honey
1/2 cup (4 ¾ ounces) peanut butter
1/2 cup (3 ½ ounces) oil
1 teaspoon vanilla
Pour the wet ingredients onto the dry and mix very thoroughly. Spread onto a big cookie sheet.
Bake at 300 degrees in increments of 10 minutes. Check every 10 minutes but do NOT stir. If you make a double batch, switch your top and bottom baking sheets after each 10 mins.
Bake until golden. (Mine took about 25-30 minutes--but it might take up to 40 minutes or so). Let cool completely and then turn onto a sheet(s) of wax paper.
Break up the clumps as desired.
Store in an airtight container.
Enjoy this perfectly delicious granola!