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Toast and Roast Granola

Why this recipe works:

For a chewy, crisp, and crumbly granola recipe, we thoroughly coated the oats and with a mixture of warm honey and maple syrup (heating them makes coating the granola easier). During baking, we made sure to stir the granola every five minutes so it browned evenly. As soon as it was done we turned it out of the pan to cool, to prevent over-browning.

Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarater-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels.

Remove the cereal in sections and place in an airtight contaianer. When ready to use, crumbe granola to desired chunkiness.


1/2cup blanched almonds , halved
1/2cup cashews , broken into 1/2-inch pieces
2 cups rolled oats
2/3 cup unsweetened shredded coconut
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/4 cup honey
1/2 cup raisins

Instructions 1. Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats and coconut; toast until oats color lightly, about 2 minutes.

Add sunflower and sesame seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.

2. Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.