We are granola obsessed in this house. Last winter I was making practically a new flavour every month. Then one day I bought a package of granola from the store that claimed to be light and crisp. After one bowl I knew I needed to up my granola game. It really was light and crisp and not so “crunchy” as the stuff I had been making. So I started tweaking my old standby recipe until I perfected it to become my new dream granola. I’ve been making this recipe for half a year now but just haven’t gotten around to sharing it. I’m so excited to finally be sharing it with you, today!
Each ingredient in this granola serves a purpose for flavour or texture. The quick cooking oats are there to help the granola stick together into clusters. The puffed rice adds the crisp lightness and ensures your jaw doesn’t get too hard of a workout. The almond extract is there to boost the flavour and give it that punch that we’re familiar with in store-bought brands. It’s packed with lot’s of healthy ingredients that also contribute flavour. Honey is used to sweeten, coconut oil is used as the fat, and almonds are there for crunch. I decided to keep it simple and pure – nothing added to take away from the enjoyment of it in it’s simplest form. Dried or fresh fruit, or nuts, can easily be added after to help switch up your bowl each morning.
To me, this is a classic granola that is a must-have in the breakfast cupboard.
- 2 cup quick cooking oats
- 6 cups rolled oats
- 4 cups puffed brown rice
- 1 teaspoon salt
- 1.5 cups sliced or slivered almonds
- 1 cup unsweetened shredded coconut
- ½ cup warm water
- 1 cup honey (natural or liquid)
- ¾ cup organic virgin coconut oil
- 3 teaspoon pure almond extract
- Mix together oats, puffed rice, salt, almonds and shredded coconut in a large bowl.
- In a medium-sized saucepan combine water, honey, and oil. Bring to a simmer. Remove from heat, stir in extract. Pour over oat mixture. Toss to coat evenly.
- Line two large baking sheets with parchment paper, if desired (I don't always do this as I have not had a problem with sticking). Using your hands, squeeze the granola mixture together to create clusters as you transfer it to the baking sheet.
- Bake at 275ºF for 30 minutes. Stir the granola, bringing the browning outer edges into the centre and pushing the lighter granola out to the edges. Swap the positions of the pans in the oven and bake for an additional 20-25 minutes, until lightly browned.
- Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.