RCI-RC.005.0024.001
Chunky Granola I
Chunky Granola I from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 8 cups
- 1 cup
- ½ cup
- whole millet or whole buckwheat groats½ cup
- whole wheat flour (or more) or part cornmeal3 cups
- rice flour or other whole grain flour1 unit
- salt (or more1 tspas desired)
- honey (or more -- up to double this amount <ref>more water makes the granola chunkier½ cupless makes it crumbly.</ref>)
- hot water1 cupor up to 2 cups hot water
- 1 tsp
Method
1
Preheat the oven to 325°F (160°C). In a large mixing bowl, combine the rolled oats, nuts, sunflower seeds, millet or buckwheat groats, whole wheat flour, rice flour, and salt, stirring well to distribute all dry ingredients evenly.
2
In a separate bowl, whisk together the honey, hot water, and vanilla until well combined. Pour the wet mixture over the dry ingredients and stir thoroughly until all oats and grains are evenly coated with the honey mixture.
3
Divide the mixture between two large baking sheets, spreading it in an even layer (do not pack it down). Bake for 30-45 minutes, stirring every 10-12 minutes to ensure even browning and to break up clumps into the desired chunk size.
45 minutes
4
The granola is done when it turns golden brown and appears mostly dry to the touch; it will continue to crisp as it cools. Remove from the oven and spread on a clean surface or parchment paper to cool completely.
5
Once cooled completely (about 15-20 minutes), break the granola into chunks of desired size and store in an airtight container.