The Best Granola Recipe

I have been making this granola recipe for over five years. You know a recipe is gold when you keep going back to it after trying many others.

Sure, it's fun to try new recipes and flavors. But somehow I always return to this tried and true granola. It really can't be beat for its simple, hearty, wonderful flavor.

Waaaay back in 2009 I first posted about this recipe on Cooking for Seven. I had found the recipe on my then-online baking bible: Joy of Baking. For some reason Stephanie (the author of that website) decided to change the recipe she had online. I felt very fortunate to have saved the original before it was moved.

And so I felt that I should share this recipe with ya'll again. It will forever be my favorite granola. 

And in the style of Top With Cinnamon, I had to share a gif of Reuben pouring milk over the granola. I convinced him, still bleary-eyed from sleep, to help a food-blogger-girl out.

The Best Granola Recipe

adapted from Joy of Baking | makes about five cups | Printable Page

Ingredients:

• 4 cups old-fashioned rolled oats
• 1 cup of shredded or chipped coconut
• 1 cup nuts of choice, coarsely chopped (I love pecans)
• 1/4 teaspoon real salt
• 1/2 cup (1 stick) butter
• 1/4 cup honey
• 1/4 cup pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1 cup dried fruits (cranberries, cherries, apricots, raisins, dates, etc.), optional (I usually leave these out)

Directions:

1) Preheat oven to 300 degrees F (150 C). Line a rimmed baking sheet with parchment paper or a silpat. 

2) In a large bowl, mix together the oats, coconut, nuts, and salt.

3) In a small saucepan set over medium heat, melt the butter. Remove from heat and stir in the honey, maple syrup and vanilla. Pour this mixture over the dry ingredients and toss together, making sure all of the dry ingredients are evenly coated.

4) Spread onto the prepared baking sheet and baking in the preheated oven for 20-30 minutes, or until golden brown. Stir the granola every 10 minutes and rotate the pan halfway through baking.

5) Remove from oven and allow to cool in the pan on a wire rack. Once the granola is completely cool you may stir in the dried fruit. Store in an airtight container at room temperature, or in the refrigerator or freezer for longer storage.

Tuesday, March 11, 2014

The Best Granola Recipe

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Honey Pecan Pear Bread

What a wonderful match of fall flavors! A while back Mom bought two lugs of pears, and we have been patiently waiting for them to ripen. Now they’re ready, and we have to deal with those two lugs of pears. NO problem! We froze some, dehydrated others, and turned them into jam. And I couldn’t help but put them into this scrumptious loaf!

: : Honey Pecan Pear Bread : :

Ingredients:

• 2/3 cup honey
• 1/2 cup butter, melted
• 2 eggs
• 1/4 cup plain yogurt
• 1 tsp vanilla extract
• 2 1/4 cups (9.5 oz) Whole Wheat Pastry Flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1 1/2 cups chopped peeled pears
• 2/3 cups chopped pecans, toasted

Directions:

1. Preheat oven to 350° F. Grease an 8 x 4 x 2-in. loaf pan. In a large bowl, combine honey and butter. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well.

2. In a medium bowl, whisk together flour, baking soda, salt, cardamom and cinnamon. Gently fold into the wet ingredients just into moist. Fold in the pears and pecans.

3. Pour into the prepared loaf pan. Bake in preheated oven for 60-75 min or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan to a wire rack to cool completely. Serve with butter, cream cheese, pear jam, or a combination.

Tuesday, September 23, 2008

Honey Pecan Pear Bread

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