You are 30 minutes away from granola of your own making. Two-thirds of that time is dedicated to the bake. It’s possible everything you need is in your pantry already.
I like a crunchy granola with big chunky nuggets of nuts and oats clumped together. Any dried fruit I add after the granola has cooled. Tonights mix is a combination of rolled oats, cashews, cinnamon, maple syrup, cane sugar, maple syrup, almond butter, and lemon zest. I don’t usually mention salt in my food writing. My assumption being you are taking care of the seasoning to your liking. Do not eat bland food. Promise me that!
Another adaptation of Alana Taylor-Tobin’s Stolen Granola recipe found on Food52.com,
- Rolled oats, 2c
- Cashews, 1/2c
- Lemon Zest, 1T
- Cinnamon, 1/2t
- Salt 1t
- Butter 6T
- Almond butter 2T (heaped)
- Maple Syrup 1/4c
Melt the butter, almond butter, and maple syrup over low heat. While that is happening combine the oats, sugar, cashews, cinnamon, lemon zest, and salt in a mixing bowl. Stir to evenly distribute the dry ingredients. Add the wet ingredients once melted. Fold the mix until everything is equally distributed.
Pour out onto a sheet tray. Spread quite thin. Bake for approximately 20minutes. Turn the sheet pan often. The granola is done baking once it is a uniform golden brown. Allow to cool.
For crispier results spread the raw granola out nice and thin. This lovely aromatic recipe will fill your kitchen with the heavenly smell of maple sugar, toasting nuts, and cinnamon.