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Author Topic: Granola  (Read 674 times)

Offline Al Dente

  • Trad Bowhunter
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Granola
« on: August 26, 2015, 07:31:00 PM »
With the upcoming Fall season ahead of us, I know a lot of folks enjoy granola for a quick breakfast or trail snack.  This recipe fits the bill.  Homemade, cheap, natural, delicious, and it makes a lot.

1- 18oz. container OLD FASHIONED oats, not quick or instant
12oz raw almonds, rough chopped
2 cups natural, unsulfured coconut (I use Bob's Red Mill brand]
1/2 cup raw agave nectar
1/3 cup plus 2 Tbs. brown sugar
1/2 tsp. seas salt
4 Tbs. vanilla extract
1/2 cup canola oil

-Pre-heat oven to 275, set a rack in the middle
-line a rimmed half sheet pan with either a silicon liner or parchment paper.  spray sides with cooking spray
-mix oats, almonds, and coconut together in a very large bowl
-mix agave nectar, brown sugar, sea salt, and vanilla extract in another bowl until well combined
-whisk in canola oil until well mixed in
-pour liquid mixture over oat mixture and combine very well
-put mixture into prepared baking pan and press down hard to flatten mixture into a uniform thickness, around 3/4".  a large metal spatula helps
-place in pre-heated oven and cook for 25 minutes
-rotate pan and cook for another 25 minutes
-remove and cool for 1 hour, then break into chunks and store in an airtight container for up to 2 weeks, if it lasts that long.  
-if a little soft after cooling period, return to a 200 degree oven for 20 minutes, then cool again before breaking apart
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