I’ve decided to confess some of my deepest secrets today in order to celebrate my 32nd birthday. :)
Secret #1: I don’t like hazelnuts. I used to, but not anymore (only in creamy, chocolatey form). That’s why next time I make this granola I’ll be using almonds only.
Not embarrassing enough? Watching (again) “Miami Vice” the other day I thought that Colin Farrell looked really good as Sonny Crockett, mustache and hair included. :D
from Baked: New Frontiers in Baking
2 cups (230g) rolled oats
1 teaspoon ground cinnamon
1 teaspoon salt
3 tablespoons + 1 teaspoon vegetable oil
¼ cup honey
¼ cup (44g) packed light brown sugar
1 teaspoon vanilla extract
1/3 cup (50g) whole almonds
1/3 cup (48g) whole hazelnuts
2/3 cup (75g) dried cranberries
Preheat the oven to 160°C/325°F; line a baking sheet with parchment paper.
In a large bowl, toss the oats with the cinnamon and salt.
In a medium bowl, stir together the oil, honey, brown sugar and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: gather up some of the mixture in each hand, and make a fist. Repeat until all the oats are coated with the honey mixture.
Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return to the oven.
Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and bake for another 10 minutes. Remove from the oven, let cool completely, then sprinkle the cranberries and use your hands to transfer the granola to an airtight container.
The granola will keep for 1 week.
Makes 450g (1 pound)