This granola recipe was given to me by the school's Home Ec. teacher. I love it! It's great with berries and a little yoghurt in the morning...
Crispy Sweet Pecan Granola
Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecans halves, roughly chopped
2 teaspoons ground cinnamon
1/4 teaspoon table salt
1/2 cup packed light brown sugar (I use 1/2 Splenda and 1/2 brown sugar)
2 Tablespoons canola oil
1 Tablespoons pure vanilla extract
Position racks in the upper and lower thirds of the oven and heat the oven to 300 degrees. Spray two rimmed baking sheets with vegetable oil spray.
In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.
Divide he mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 minutes, stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 minutes. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.
Yield: 4 to 5 cups (This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container)
Crispy Sweet Pecan Granola
Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecans halves, roughly chopped
2 teaspoons ground cinnamon
1/4 teaspoon table salt
1/2 cup packed light brown sugar (I use 1/2 Splenda and 1/2 brown sugar)
2 Tablespoons canola oil
1 Tablespoons pure vanilla extract
Position racks in the upper and lower thirds of the oven and heat the oven to 300 degrees. Spray two rimmed baking sheets with vegetable oil spray.
In a large bowl, mix the oats, pecans, cinnamon, and salt. In a small saucepan, combine the brown sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar is melted. Stir in the oil and vanilla. Remove from the heat and pour over the oat mixture. Stir with a spoon until well mixed.
Divide he mixture evenly between the oiled baking sheets and spread in an even layer. Bake for 15 minutes, stir, and switch the positions of the pans, and then bake until the oats are golden brown and the nuts look well toasted, another 10 to 15 minutes. The oats may feel soft but will crisp as they cool. Let cool completely in the pans.
Yield: 4 to 5 cups (This loose-textured granola will stay fresh for at least three weeks if stored in an airtight container)
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