~ Annie Ruth - Sonlight Forums
8 c. quick oats
2 c. coconut
1/2 c. cornmeal
1/2 c. slivered almonds
1 c. oil
1 c. water
1 c. honey
1/2 t. salt
1/2 T. vanilla
1/2 T. almond extract
Preheat oven to 200 degrees. Mix oats, coconut, cornmeal, and almonds in large bowl. In separate bowl , mix remaining ingredients. Combine wet and dry ingredients; stir well. Spread onto two greased baking sheets.
Bake 4-6 hours or until granola is dried and lightly browned, stirring once while baking. If you like it crunchy, go for the longer baking time. Allow granola to cool, and store in an airtight container. Makes 13 cups
Notes: This is a slightly clumpy and very light-textured granola. I've used chopped almonds instead of slivered, regular rolled oats instead of quick ones, and both unsweetened coconut chips and sweetened shredded coconut.
Linked up at: Eat at Home
7 comments:
Interesting and it sounds good. I haven't looked at a lot of granola recipes, but cormeal seems to be a different ingredient.
Definitely not my favorite. Not sure that anyone else in my family will eat it. Tastes almost rancid to me. Alton Brown's granola recipe is definitely the front runner!
Mary Lou - What a bummer that you didn't like it! It gets inhaled in about two seconds flat around here. I wonder if using coconut oil made a difference in how yours tasted. Oh well, at least there's another recipe you like. We all need at least one granola recipe that we love! :)
Well, after allowing it to cool and storing it for a couple of days to let the flavors meld together, I can say that EVERYONE in the house likes this granola with the substitutions that I have to make to accommodate allergies. Lesson learned: Allow this granola to cool and flavors to meld BEFORE eating. :)
Mary Lou - I'm glad it worked out!
Yummo! I always make Tam's granola but gave this a try and love it! Thanks, Bethany!
I'm glad you liked it, Beth! It's a favorite at our house. :)
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