Best granola ever. Seriously.
My journey to creating this recipe began when I tried a friend of mine's granola. I begged her for the recipe but she didn't want to give it out because she was hoping to produce it for sale. So I went back to my kitchen and embarked on a 1 year adventure to figure out the recipe. And this one is very very close. Maybe, shall I say better? Unlike many granolas out there, this one in light and crispy. And it's not too sweet. It's super easy to make and you can add and substitute a variety of ingredients such as dried fruits and nuts.
GRANOLA BASE
4 cups old-fashioned rolled oats
½ cup wheat germ
4 tablespoons flax seeds or flax meal
1 cup buttermilk
1 stick unsalted butter, melted
1 cup brown sugar or 1 cup maple syrup
1/2 teaspoon salt (sea salt or table salt)
EXTRAS
¾ cup raw pumpkin seeds
1 tablespoon sesame seeds
½ cup chopped roasted almonds or/and 1/2 cup roasted walnuts
½ cup pecan pieces
1 teaspoon avocado, grapeseed or vegetable oil
DIRECTIONS:
1. Granola: In a medium bowl, combine rolled oats, wheat germ, and flax. Toss using a silicone spatula mix in buttermilk and melted butter. Cover with a kitchen towel and set aside until for 20-30 minutes.
2. Stir in sugar, salt and cover, and let stand for 30 minutes.
3. Add Ons: Adjust oven rack to middle position and preheat to 350°F.
4. Combine pumpkin seeds, chopped almonds, and pecan pieces in a bowl with oil and salt. And then mix in granola.
5. Using the same parchment-lined or silpat lined cookie sheet, pour granola mixture and spread it out. Place in oven
6. Reduce oven temperature to 300°F. Bake until golden brown and dry to the touch, about 1 hour 30 minutes, opening the oven every 20 minutes and stirring well to move the granola around.
7. Remove from oven and let it cool completely.
8. Store in airtight container for two weeks.
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