June 27, 2004
Vanilla-scented granola - it works!
It isn't as clumpy as store bought granola - but it definitely has the right taste and texture. I made some modifications to the original recipe, i.e., eliminating 2 tbsp sugar and using crushed almonds instead of almond slivers. Also, I didn't have a cookie sheet so I used a pyrex pan instead. Here's what I did...
2 cups Quaker Oats
1 cup crushed almonds
1/2 cup brown sugar
1/4 tsp salt
1/8 tsp cinnamon
1/3 cup olive oil + extra for greasing the pan
1/4 cup honey
4 tsp vanilla
1. Preheat the oven to 300 degrees. Grease the pan. I used an olive oil spray bottle followed by a paper towel. It doesn't have to be too greasy, just enough so the granola won't stick.
2. Mix the 5 dry ingredients, making sure to break up the brown sugar.
3. In a saucepan, heat up the olive oil-honey mixture at medium until it simmers. Remember that the boiling point of olive oil is much higher than water, so it is hot! When it starts simmering, take it off the burner and add the vanilla. You are supposed to stir the mixture, I just swished it around. It will be very thin.
4. Pour the liquid into the dry ingredients, stirring as you go. Don't worry if it doesn't look clumpy, it won't be. Now comes the fun part. Wash your hands with warm soap and water and then come back and toss the granola. Woo woo!
5. Pour everything into the greased pan and then put it in the oven for 30-40 minutes, mixing every 10 minutes or so. When it looks like time (it'll be a bit browner than it starts), take it out and let it cool. It won't be crispy yet, but once it cools it will be. (I let mine go for a little longer than needed thinking it would crisp in the oven.)
6. Enjoy! (You can put the leftovers, if there are any, in an airtight container after it all cools...)
