01 December 2011

Sugar Cookie Granola

Granola is a strange thing.  It's generally fairly high in sugar and fat but it's thought of as health food.  You can pay a lot of money for it even though it doesn't require any exciting ingredients or any skill except stirring.  It lives on the continuum of breakfast foods somewhere between a bowl of steel-cut oatmeal and Cookie Crisp.  It is infinitely flexible and will take on a huge variety of ingredients.   

Sugar-cookie granola

I've been toying with the idea of making a series of cookie inspired granola recipes, and since this is December, the month of cookie madness I decided this was as good a time as any to try it out.  Today's granola is a simple sugar-cookie granola, the only add-in is almonds.  I chose almonds because almond extract is a common flavoring in sugar cookies.  It took me less than 10 minutes to get this in the oven, and yet I have two full cookie sheets of granola that taste like cookies.  What else gives so much for so little effort? 

Ingredients:
8 cups rolled oats
4 cups raw almonds
1 cup (2 sticks) unsalted butter
1 1/4 cup sugar
1 teaspoon salt
1 Tablespoon vanilla extract

Method:

Preheat oven to 325 Fahrenheit.

Put butter and sugar in a microwave proof bowl and microwave on high one minute at a time until butter is melted.

Coarsely chop almonds.

In your largest bowl combine oats, almonds and salt.  

Add vanilla to the butter and sugar and then pour over top of the oats.  Stir to distribute.  

Spread mixture over two cookie sheets and place in oven.  Bake, stirring every 15 minutes.  After 45 minutes remove from oven and allow to cool thoroughly on cookie sheets before storing.  (Or packaging up to give out to friends and neighbors.) 


1 comment:

  1. yum. I forget how much I like granola until Christmas every year, when I make cranberry-ginger granola.

    That'd be good ... gingersnap granola. Of course there's oatmeal raisin and chocolate chip. But snickerdoodle, white chocolate macademia ... I think you're on to something ... this could be the cake pop trend of 2012! :)

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