Tuesday, August 9, 2016

Crunchy Pecan Granola

Don finished the last of the granola the day I came home from his family reunion.  I decided to try this one--it has flour in it to help make it crunchy.  It is very good.  I did add craisins after it cooled, since Don loves them in granola.
Crunchy Pecan Granola

6 cups rolled oats (not instant)
1 cup pecans, halved (almonds or walnuts work well for a substitution)
1 cup flour
⅓ cup sugar
1 tsp. salt
1 tsp. cinnamon
1 cup oil
½ cup honey


Preheat oven to 320 degrees.

Mix first 6 ingredients together. Whisk the oil and the honey together and add to oats mixture.

Spread on a baking sheet (it’s helpful if it has raised edges) and bake for 35 minutes, stirring all the way down to the bottom of the pan a few times during baking. Bake longer for more crunch, but don’t let it burn! Allow granola to cool completely after baking (this is when it clumps together).

Serve with milk, yogurt, fruit, ice cream, or just plain snacking!

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