miramar farms granola
And now, for the first time in publication, the recipe to Miramar Farms Granola. I have to give credit to the amazing folks at BAKED. I took their basic recipe, experimented a bit, and came up with my own version with slightly less sugar, a bit more cinnamon, and more California nuts.
- 4 cups Rolled Oats
- 2 teaspoons Cinnamon
- 3/4 teaspoon Salt
- 5 tablespoons Vegetable oil
- 1/3 cup Honey
- 1/3 cup firmly packed Light Brown Sugar
- 2 teaspoons Pure Vanilla Extract
- 1 cup roughly chopped Almonds
- 1 cup dried Cranberries (or apricots, raisins, etc if you prefer)
- 1/2 cup Unsweetened Shredded Coconut
- Preheat oven to 325 degrees F.
- Line two baking sheets with parchment paper.
- In a large bowl, toss the oats with the cinnamon and salt.
- In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
- Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture.
- Divide the mixture between the prepared baking sheets. Spread it out evenly, but leave a few clumps here and there for texture.
- Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
- Bake for 5-7 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the coconut over the granola and return the baking sheet to the oven.
- Bake for 3-4 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.
Original recipe from Baked, by Matt Lewis and Renato Poliafito.