One of the Accidental Locavore’s big issues with granola is that it’s very hard to find any without nuts.
I started making my own because it’s easy and you control exactly what goes into it.
Everything you like — nothing you don’t.
This has some riffs from the original recipe, and they’re both good, depending on your mood. You may have to do some online shopping and find space in your fridge for your purchases, but it will be worth it.
Makes about 3 cups:
Crunchy Caramel Granola
- 2 cups old-fashioned oats
- 1 cup corn flakes
- 1/2 cup unsweetened coconut, or coconut chips
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup pine nuts
- 3 tablespoons Cara-Sel caramel sauce
- 1 tablespoon maple syrup
- 2 tablespoons unsalted European-style butter
- Dried fruit, such as apricots, raisins, cranberries, cherries and additional coconut
Preheat the oven to 300°.
Line a rimmed baking sheet with parchment paper.
In a large bowl, mix together the oats, coconut, cinnamon, ginger, salt, and pine nuts.
In a small saucepan, over medium-low heat, melt the butter with the caramel and maple syrup. Pour the mixture over the oat mix and toss well to combine.
Spread evenly on the baking sheet. Bake until golden, about 30 minutes. Stir every 10 minutes to keep it browning evenly.
Remove from the oven and let cool. Add your choice of dried fruit, chopped, and coconut to taste and mix well.
Store in an airtight canister or a Ziploc bag. Serve straight-up or over your favorite yogurt and enjoy!
My verdict:
This new version with the caramel sauce is really good! If you remember Cracker Jack, it’s like a breakfast version of that!
I’ve been adding a cup of corn flakes since I saw it in someone else’s granola recipe. It adds a different sort of crunch. If you don’t want the corn flakes, just use 3 cups of oats instead.
My choice of maple syrup for this (and everything with maple syrup) is Crown Maple’s Bourbon Barrel Aged Maple Syrup. It’s dark and flavorful with a nice smoky hint from the bourbon barrels.
Interestingly, the quality of the butter really makes a difference! It went from being really good to great when I switched to Plugra butter.
What do you like in your granola?
