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I've made a couple modifications over the last couple times I've made this, substituting and adding different nuts and fruits, but this is a no-nonsense, can't-fail recipe that's neither too sweet or two clumpy. Just delicious.
Recipe type: breakfast food
Serves: 6
  • 2 C. old-fashioned oats
  • 2 C. unsweetened cornflakes (I didn't have any, I just used more thick oats)
  • 1 C. steel cut oats
  • 1 C. sliced almonds
  • 1½ tsp. salt
  • 1 tsp. cinnamon
  • ½ C. honey
  • ½ C. maple syrup
  • ¼ C. canola oil
  • finely grated zest of 2 oranges
  • 2 vanilla beans, split and scraped ( I didn't have, used 1 Tbs. vanilla extract)
  • other add-ins that I think work with this are any of the following: unsweetened coconut, dried figs/cherries/cranberries/orange, hazelnuts, chocolate, pecans, pistachios, crystallized ginger and poppy seeds as well as other kinds of grains like quinoa
  1. Heat the oven to 325 degrees In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
  2. In a large saucepan,combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
  3. Line a large rimmer baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10mto 20 minutes. Remove baking sheet from oven and place on a rack to cool; mxture will be sioft and stick while hot, but will dry and become crisp as it cools.
  4. When granola is completely cool and dry, break into bite size pieces. Store in an airtight container for up to 1 week.
Recipe by Portland Sampler at https://portlandsampler.com/homemade-granola/