Favorite Granola

I discovered this recipe at a B&B in the Berkshires, where it was served with yogurt and local blueberries. Today, it is a Singh Family Staple.  Switch out a nut, add a dried fruit, drop in some coconut flakes -- this recipe is here for the ages, we think.Switch out a nut, add a dried fruit, drop in some coconut flakes -- this recipe is here for the ages, we think.

Prep Time5 minsCook Time45 minsTotal Time50 mins

I discovered this recipe at a B&B in the Berkshires, where it was served with yogurt and local blueberries.  The owner had emailed me the recipe upon request a few days after our stay.  At the time, I had been on a girls' weekend -- a celebration of single-lady power.  Today, it is a Singh Family Staple.  Switch out a nut, add a dried fruit, drop in some coconut flakes -- this recipe is here for the ages, we think.

 3 cups rolled oats
 4 oz chopped nut of choice (almonds, sliced!)
 4 oz seed of choice (sunflower, pumpkin, etc.!)
 4 oz chopped nut of choice (walnuts!)
 3 tbsp olive oil
 ½ cup canola oil
  tsp salt

1

Pre-heat oven to 325 degrees, and line a large baking tray with parchment paper.

2

Mix all dry ingredients lay evenly on the parchment.

3

Add wet ingredients and gently stir them through the oat mixture with a rubber spatula.

4

Bake for 40 minutes or until slightly browned.

Ingredients

 3 cups rolled oats
 4 oz chopped nut of choice (almonds, sliced!)
 4 oz seed of choice (sunflower, pumpkin, etc.!)
 4 oz chopped nut of choice (walnuts!)
 3 tbsp olive oil
 ½ cup canola oil
  tsp salt

Directions

1

Pre-heat oven to 325 degrees, and line a large baking tray with parchment paper.

2

Mix all dry ingredients lay evenly on the parchment.

3

Add wet ingredients and gently stir them through the oat mixture with a rubber spatula.

4

Bake for 40 minutes or until slightly browned.

Favorite Granola
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