Triple Play No-Stir Granola
Equipment
- One rimmed baking sheet pan, ideally 12x17-inches
Ingredients
- 1/4 cup packed brown sugar
- 1/4 cup oil - sunflower, olive, or canola oil
- 1/4 cup honey or maple syrup
- 1 to 1-1/2 tsp cinnamon see notes for options
- 3 cups old-fashioned rolled oats (uncooked)
- 1-1/2 cups chopped walnuts see notes for options
- 1/2 cup unsweetened coconut, optional
- 1/2 cup raisins, dried cranberries, chopped dried apricots or choice of any dried fruit
Instructions
- HEAT oven to 300°F. If desired, line a baking sheet with parchment or foil. The granola doesn't stick a lot to the pan but lining makes easier clean-up and transfer to a container.
- In a large bowl combine brown sugar, oil, honey or maple syrup, and cinnamon. Stir until well mixed, breaking up any clumps of brown sugar.
- Stir in oats, walnuts, and if desired, coconut. Pat evenly and firmly onto rimmed baking sheet
pan, either ungreased or lined with parchment or foil. - Bake 35-40 minutes until golden brown, turning pan around after 20 minutes (if you remember!) for more even baking. Remove from oven and let cool.
- With a metal spatula, loosen granola. It should break into chunks or clumps. Mix in dried fruit. Store in an airtight container 1-2 weeks.
Notes
- Lightened Up Granola: Reduce brown sugar, oil and honey or syrup to 3 tablespoons each. Add 3 tablespoons water to the wet mixture.
Variations: - Replace cinnamon with 1-1/2 teaspoons ground ginger, 1/2 teaspoon turmeric and 1/2 teaspoon salt. Try with pistachios, dried cranberries, dried apricots.
- Dried apples and blueberries with cinnamon.
- Use your choice of nuts: almonds, pecans, pistachios, cashews.
- Add various seeds: pumpkin, sunflower or sesame.