|Sweet Buttery Granola|
I accidentally bought almond slivers instead of slices (um, since I didn't actually know that almond slivers were a thing, I didn't realize I had to look that carefully at the package.)
You can also mix and match granola ingredients, kind of like chex mix. (Mmm, I'll have to do that soon too).
Here is what I used this time.
Sweet Buttery Granola
4 cups oats (quick or rolled)
1 cup sliced almonds
1 cup chopped pecans
1/2 cup of butter
1/2 cup of brown sugar (Um, did you know that there is a light brown AND a dark brown sugar? I didn't. I picked dark brown.)
1/2 cup pure maple syrup
1/4 cup water
The dry ingredients (top 3) are the ones that I mix and match. Just get 6 cups total dry. Some people like seeds (sunflower? something else? I don't actually know). I actually didn't have enough oatmeal this time either, so I just filled up the rest with almonds and pecans. You'd think that having not enough of the main ingredient and the wrong kind of another ingredient would be enough to ruin any recipe and yet, it's still delicious!
I believe you can also mix and match the wet ingredients (bottom set) - some people use honey instead of syrup. Anyway this is the way I like best.
And if you wanted to go for a low-cal version... you'll have to look up a difference recipe, because I don't know how to do that.
Step 1: Heat oven to 300 degrees. Put cut up butter (so it melts faster), water, sugar and syrup in a small sauce pan and heat on low.
Step 2: While that is heating, combine dry ingredients in a large bowl. Mix it up, and make a small well in the middle.
Step 3: This is done when all the butter is melted and it starts to bubble, like this:
I have to stir it several times and even smash the butter with my spoon while it's cooking to get the butter melted fast enough. This could possibly be alleviated by using room temperature butter. But I don't plan that far ahead, apparently.
Step 4: Pour butter mixture down the well of the dry ingredients and mix until all the dry is coated. Get two cookie sheets covered with wax paper nearby. And here is a tip that I just discovered (despite making granola many times) - if you turn the wax paper over, so it curls down, it is much easier. Not sure why I didn't think of it sooner, but in case you have 3 small children like me, this is helpful.
Step 5: Dump the entire thing onto two cookie sheets (half and half, of course). Then spread it out as best you can.
Step 6: Bake at 300 degrees for 15 minutes. Then remove, stir it all around on the sheet, and put it back in for 15 - 20 more minutes. Viola! Sweet, buttery granola.