Tuesday was a very snowy and long day. So, clearly, when I got home, baking was in order.
I started off with this recipe from The Faux Martha. Once I assessed my resources and supplies, I decided to use coconut, cashews, raisins, and a mixture of honey and molasses in my granola. Since I was unsure about how it would turn out, I halved the recipe for a first try.
The results were spectacular, although honestly, the granola turned out much more like this Toasted Coconut Cashew Granola, which is another recipe I had been eyeing.
Here are my top granola-making tips:
- Reducing the oil and sugar will probably be fine. It was for me, at least.
- When the recipe says “Stir and flip granola” while it is baking, do it. Otherwise, you get burnt granola. Thankfully, only the very edges of mine got a bit too dark.
- The granola doesn’t have to be all crunchy when you take it out of the oven. That part happens when it is cooling.
- Hot granola is… hot. Yeah, I learned that one the hard way.
- Eating granola with fresh homemade soy milk is a very wonderful experience. Highly recommended, but not required.
Happy snacking and breakfasting!