Though it’s not quite Granola Weather yet, I decided to get a jump on refining my recipe for the cool fall mornings ahead. This recipe is based on one by the same name in America’s Test Kitchen Family Cookbook. You’re welcome to use 3 cups rolled oats instead of the triticale; it’s just that I had some of the latter hanging around [because I like being able to say things like, "Can you please fetch the triticale from the cupboard, Dear?"].
Unlike other granola recipes I’ve auditioned, this one calls for heating the oil, honey, and maple syrup before adding it to the dry goodies. Loosening up the sticky stuff made it very easy to distribute evenly.
|rolled oats||2 cups||thick, not instant|
|triticale||1 cup||or replace with more rolled oats|
|shredded coconut||½ cup|
|slivered almonds||½ cup||or consider cashews — yum!|
|sesame seeds||¼ cup|
|raw millet||¼ cup||I seriously cannot get enough of this stuff|
|sunflower seeds||¼ cup|
|vegetable oil||1/3 cup|
|maple syrup||¼ cup|
|dried cherries||1 cup||or maybe raisins|
- Adjust oven rack to middle position and preheat oven to 325ºF.
- Mix together oats, triticale, coconut, nuts, and seeds.
- Combine oil, maple syrup, and honey in a small saucepan and heat until warm.
- Pour liquid over oat mixture and toss to coat.
- Spread granola in an even layer on a rimmed baking sheet.
- Bake, stirring every five minutes, until the granola is light golden brown, about fifteen minutes. When it’s ready, the granola will still look a bit “wet,” but will smell quite toasty.
- Stir in raisins or cherries.
- Let granola cool to room temperature and store in an airtight container.