So since I didn’t get this post up during the actual holiday, I’ve renamed it ‘Winter Granola’ and you can consider this my post-holiday gift to you – it is SO DARN GOOD. It was good right when it was done. It was good for several days after as cereal in milk. And it’s STILL GOOD a week and half later as a snack, although it has softened somewhat.
Winter (or Holiday) Granola
2 cups quick-cooking oats
1 C steel-cut oats
1/3 cup nonfat dry milk powder
1/3 cup wheat germ
1 cup large-flake organic coconut (I could only find medium flake.)
1 cup whole almonds (I roughly chopped them because I didn’t want any big pieces.)
1 cup sliced almonds PLUS 1 cup pistachios (I used roasted/unsalted from Trader Joe’s.)
1/2 cup sunflower seeds (I forgot to put these in.)
3/4 cup agave nectar
2 teaspoons vanilla extract
3/4 cup cane sugar (Is this regular sugar? ‘Cuz that’s what I used.)
1/4 cup vegetable oil
2 tablespoons unsalted butter
1/2 cup dried cranberries
1/2 cup dried cherries
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons sea salt
- Preheat oven to 300 degrees. Spray a rimmed baking sheet with cooking spray; set aside.
- In a large bowl, combine quick-cooking oats, steel-cut oats, milk powder, wheat germ, coconut, sliced almonds, whole almonds, pistachios, and sunflower seeds.
- In a small saucepan, combine agave nectar, cane sugar, oil, and butter. Cook over high heat until mixture comes to a boil; remove from heat.
- Pour agave nectar mixture over oats mixture, stirring to coat well. Spread mixture onto prepared baking sheet.
- Bake 15 minutes; stir. Bake an additional 15 minutes. Add dried cranberries, cherries, cinnamon, and sea salt; stir. Bake additional 5-10 mins. (I wanted it crunchy so I did the additional 10 minutes.)
- Remove from oven and cool completely on baking sheet for at least 1 hour. (It will harden and crunch up as it cools.) Break into chunks and store in airtight container for up to 2 weeks.
If you want to feel impressed with yourself, try this out. I’m still impressed with myself!