5 Tips to Make Better Granola I don’t just bake granola weekly at home; I actually used to own a small artisanal granola company here in Seattle, Marge (named after my grandmother), which specializes in olive oil granola that uses more nuts and seeds (and salt!) I couldn't care less about crispy oats. Do this right in the saucepan.
Toast in the skillet, stirring, until they are golden brown, about 2 minutes. Ten years ago, I was more take it or leave it. Press the granola bar mixture into a baking pan. In a large bowl, add the oats, cashews, hemp seeds, salt and shredded coconut.
Granola: I've only ever made these cookies using homemade granola (this honey almond granola and this coconut cashew granola); both of these recipe tend to be less clump than some storebought granolas.If using a granola that has ginormous clumps, I'd suggest breaking them up into smaller pieces so everything is about pea size or slightly larger.
To be honest, more leave it than take it even. Add the dry ingredients.
This warm mixture combined with the almond meal binds the granola bars together– and allows us to skip baking them.
Add the oats, almonds and coconut to a dry nonstick skillet over medium-high heat. Spread the granola in an even layer on a lined baking sheet. Crunchy chocolate coconut granola with toasty almonds, coconut oil, honey, and a dash of cinnamon to make your breakfast the best meal of the day. Mix the pureed dates with almond butter, coconut oil, and honey on the stove.
Stir to combine. Granola is a love of mine that has blossomed throughout the years. For the granola: Preheat the oven to 300° F and line a rectangular baking sheet with parchment paper or a silicone mat.
than you find in your average store-bought granola. Pour the coconut oil and coconut sugar syrup and mix well.