{"id":30,"date":"2012-06-04T13:58:02","date_gmt":"2012-06-04T20:58:02","guid":{"rendered":""},"modified":"2015-09-10T21:31:35","modified_gmt":"2015-09-11T04:31:35","slug":"the-very-best-granola-recipe","status":"publish","type":"post","link":"https:\/\/museofthemorning.com\/museblog\/the-very-best-granola-recipe\/","title":{"rendered":"The Very Best Granola Recipe Evar!"},"content":{"rendered":"<p>Granola is one of my very favorite foods. Mmm mmm mmm! It\u2019s great for breakfast, it\u2019s great for lunch, it\u2019s a great snack. You can eat it with milk or by itself or my very favorite way, mixed into yogurt. <\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola1.jpg\" \/><\/p>\n<p>This recipe is really adaptable. You can add pretty much whatever are your favorite combinations!! Here\u2019s the steps to make it. The recipe is at the end.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola2.jpg\" \/><\/p>\n<p>Preheat your oven to 250\u00b0. In a small saucepan on medium heat, mix together 1\/2 cup of your favorite oil, 1\/2 cup of your favorite sweetener, 1\/2 cup brown sugar and 1 tablespoon pure vanilla extract. Cook and stir just until it\u2019s melted together.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola3.jpg\" \/><\/p>\n<p>While your other ingredients are melting, mix in a large mixing bowl, 3 cups oatmeal and 4 cups of your \u201cother stuff\u201d. My favorites are sunflower seeds, shredded coconut, chopped filberts and flax seed. Other good stuff are pumpkin seeds, wheat germ, walnuts, almonds or pecans. There are a lot of other awesome ideas too that I can\u2019t even think of. I basically do 1 cup of each of the other 4 things I\u2019m using. If you use wheat germ, I highly recommend only using 3 cups of \u201cother stuff\u201d. Don\u2019t put in any dried fruit or chocolate at this point.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola4.jpg\" \/><\/p>\n<p>Pour the melted mixture into the dry stuff and stir until it\u2019s all combined.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola5.jpg\" \/><\/p>\n<p>Spread onto a rimmed cookie sheet that\u2019s lined with parchment paper. Bake for 1 hour, stirring every 15 minutes.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola6.jpg\" \/><\/p>\n<p>It\u2019s done when the granola is nice and golden. But not too golden, because it does harden up as it cools. It took me a while to be able to tell exactly when it was done, but my tester batches weren\u2019t terrible to eat and now I think I\u2019ve got it figured out.<\/p>\n<p>\nIf you want to add dried fruit or chocolate, wait until the granola is mostly cool and then mix in 1-2 cups of dried fruit or chocolate chips or m&ms. (Personally, I just like the granola with no add-ins).<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola7.jpg\" \/><\/p>\n<p>Let the granola cool completely and then break it up and store in an airtight container. It should last a couple weeks, IF you don\u2019t eat it up as soon as it\u2019s cool.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.museofthemorning.com\/tutorialpics\/granola8.jpg\" \/><\/p>\n<p>In winter, I eat granola mixed into yogurt with raisins or dates. In other seasons, I love sliced strawberries or my favorite\u2026 blueberries! Yum!!<\/p>\n<p>\nI have to know though- what do you love in your granola? What are your favorite add-ins?<\/p>\n<p>\nHere\u2019s the Official Recipe:<\/p>\n<p><h4>The Very Best Ever Granola<\/h4>\n<p>\u00bd c. honey or maple syrup<br \/>\n\u00bd c. brown sugar, packed<br \/>\n\u00bd c. oil (safflower, coconut, sunflower)<br \/>\n1 tbsp. vanilla<br \/>\n3 c. rolled oats<br \/>\n4 c. other stuff: sunflower seeds, filberts, flax seed, wheat germ, pumpkin seeds?, coconut, pecans, etc\u2026<br \/>\n1-2 c. dried fruit or chocolate- chop up apples, apricot and other large fruit pieces. Use chocolate chips or m&ms.<\/p>\n<p>\nIn a small sauce pan, heat slowly brown sugar, honey or maple syrup, vanilla and coconut oil. Mix well as it heats.<\/p>\n<p>\nIn a large bowl, mix together 3 cups rolled oats and 4 cups of other stuff<\/p>\n<p>\nOnce the liquids have melted thoroughly and have been mixed thoroughly, pour into the bowl of dry ingredients. Mix together until its all coated.<\/p>\n<p>\nover a large cookie sheet with sides with parchment paper. Spread the granola mixture on the baking sheet. Bake at 250 for one hour \u2013 stir every 15 minutes.<\/p>\n<p>\nAllow to cool mostly and add in 1-2 cups of dried fruit, or chocolate if desired.<\/p>\n<p>\nLet cool completely and then pour into an airtight container. Break up as necessary.<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<p>Chrissy Leiberan-Titus writes for Muse of the Morning.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Granola is one of my very favorite foods. Mmm mmm mmm! It\u2019s great for breakfast, it\u2019s great for lunch, it\u2019s a great snack. You can eat it with milk or by itself or my very favorite way, mixed into yogurt. This recipe is really adaptable. You can add pretty much whatever are your favorite combinations!! [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[5],"tags":[69,67],"class_list":["post-30","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-breakfast","tag-recipe","post-with-thumbnail","post-with-thumbnail-icon"],"_links":{"self":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":4,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":3616,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/posts\/30\/revisions\/3616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/media\/3615"}],"wp:attachment":[{"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/media?parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/categories?post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/museofthemorning.com\/museblog\/wp-json\/wp\/v2\/tags?post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}