Yummy, Crunchy Granola #Foodie Extravaganza
It is National Oatmeal Month! That means it is time to offer some respect to this healthy grain. I didn't know much about oatmeal's beginning, but I have learned that in the 1700s oatmeal was mostly used as fodder for horses and cattle. Knowing what we do today, I can safely say that those were some healthy critters!
The benefits of oatmeal have really only been touted by doctors since the 1980s. Besides being high in B vitamins and minerals, oatmeal also helps to reduce LDL cholesterol and may help reduce high blood pressure. While there are other benefits, just those few makes oatmeal sound like a deal to me.
In celebration of this versatile grain, I decided to make a super, crunchy granola.
Yummy Crunchy Granola
adapted from Baking Chez Moi
Yield: about 10 cups
Preheat oven: 325° (rack should be in center of oven)
Two 9 X 13 inch Pyrex baking pans
3/4 cup honey
1/2 cup packed light brown sugar
1/2 stick unsalted butter, quartered
1 Tbsp vanilla extract
1/2 tsp sea salt (optional)
5 1/2 cups old fashioned oats (not quick-cooking)
1 3/4 cups raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup pistachio nutmeats (or omit the pistachios and increase the pumpkin seeds to 1 cup.)
1 1/2 cups slivered almonds
1 cup shredded coconut (sweetened or unsweetened)
1 cup moist dried fruit (raisins, cherries, cranberries, etc.)
Combine honey, butter and brown sugar in a small saucepan. Bring the mixture to a boil. Remove from heat and stir in the vanilla and salt (if using).
Toss the oats, seeds and nuts in a large bowl. Mix thoroughly. Pour the warm honey mixture over the oats. Using a large wooden spoon mix until all of the dry ingredients are coated with the honey mixture. Divide the mixture between the two baking pans.
The total baking time for the granola is 45-60 minutes. This will be done in increments as the mixture must be stirred, scraped and turned. Put the two pans in the oven. In 20 minutes remove the pans and using a large spoon turn the mixture. Return the pans to the oven. In 20 minutes remove the pans and sprinkle 1/2 cup coconut on top of each pan. Stir, scrape and turn the mixture to the oven for another 5 to 15 minutes. The granola should be a golden brown. It will be a soft and sticky mixture.
Pour the granola into a large bowl. Stir in the dried fruit. When the granola cools to room temperature, break up any large clumps that have formed.
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Take a look at what the bloggers are sharing to celebrate National Oatmeal Month!
- Basic Overnight Oats With Add Ins by Sneha's Recipe
- Carrot Cake Oatmeal by A Day in the Life on the Farm
- Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
- Crunchy Granola by A Spoonful of Thyme
- No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
- Oatmeal Blueberry Bread by Karen's Kitchen Stories
- Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Savory Oatmeal Bowl with Spicy Chimichurri by Culinary Adventures with Camilla