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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my version of Bev's delicious Vanilla-Scented Granola, which is outstanding. As I've matured, I find that I prefer things that are less sweet and have tweaked Bev's recipe to suit myself. I'm posting it because, this way, I can print out my version and not have to make all the changes to it from my notes each time. :) I've used golden brown sugar, dark brown sugar, and Splenda brown sugar but prefer the Splenda brown sugar. I've used whatever nuts I've had on hand as well. I regularly use canola oil but have used extra virgin olive oil. I quadrupled the cinnamon and reduced the vanilla... which made the granola smell wonderful but didn't seem to improve the flavor. One-cup of this granola makes the perfect breakfast for me and easily tides me over until lunch. I also like a little sprinkled over non-fat Greek yogurt and sliced strawberries for dessert. Ingredients:
4 cups old fashioned oats |
1 cup sliced almonds (or slivered) |
1/3 cup splenda brown sugar substitute |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 cup vegetable oil |
1/4 cup honey |
1 tablespoon sugar |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 300*.
2. Spray or oil large baking sheet.
3. Mix oats, almonds, brown sugar, salt, and cinnamon in large bowl.
4. In small saucepan, combine oil, honey, and sugar; bring to boil over medium heat.
5. Remove from heat and add vanilla.
6. Pour hot liquid over oats mixture, stirring/tossing with rubber scraper to mix well.
7. Spread granola on prepared baking pan.
8. Bake until golden brown, approximately 30 minutes, checking frequently after 20 minutes.
9. Optional: Remove from oven and stir oat mixture every 5-10 minutes of baking. (I don't stir at all - makes for chunkier granola!).
10. Remove from oven to cooling rack and cool completely. I do not stir the granola after taking it out of the oven. The granola will clump (stick together) as it cools.
11. Store up to two weeks in airtight container at room temperature.
12. Makes 8 cups.
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