Small Batch Granola
Small Batch Granola, more commonly know as Not A Whole Crap Ton of Granola.
I sometimes get about halfway through making a recipe before I realize that I no longer have a taste for what I’m baking and I’d much prefer to sit on the couch and eat an entire bag of potato chips. It’s like my tastebuds are easily distracted toward whatever is salty, crunchy, fatty, and in the cupboard.
This granola recipe respects those distractions, by making a civilized and flake-friendly 2 1/2 cups of granola. Most granola recipes I’ve encountered require us to be intently interested in granola from now until mid-September, and considering the bag of potato chips I’m already eyeing… I just can’t make commitments like that.
I present you with, some very good granola, not a ton.
Oats to start. The old-fashioned sort, with a sprinkling of brown sugar, cinnamon, nutmeg, and salt.
Sweetener and fat. Pure maple syrup and melted coconut oil to moisten all of the oats.
It’s just too easy.
Spread on a parchment lined baking sheet to toast in the oven where the oats will crisp and the sugars will caramelize.
After the oats are toasted halfway, the toppings are added. Coconut and cocoa nibs will burn more quickly than the oats will toast. Layers of toasting, the most complicated part of this granola recipe.
Get thee some yogurt and a spoon. It’s breakfast and snacking granola, just enough until you’re like eehhh…. no more granola please. And then it’s done!
Add what you will. I like coconut flakes, sliced almonds, and cocoa nibs. Dried cherries and pistachios would be delicious. Toss in chocolate chunks. Make it as fruit and nut filled as you’d like!
- 1 1/2 cups old-fashioned oats
- 2 tablespoons lightly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 3 tablespoons pure maple syrup
- 2 1/2 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- 1/3 cup raw sliced almonds
- 1/3 cup unsweetened flaked coconut
- 3 tablespoons cocoa nibs
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a small rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, toss together oats, brown sugar, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Add the wet ingredients all at once to the dry ingredients and toss until all of the oat mixture is coated in moisture.
- Spread in an even layer on the prepared baking pan and bake for 10 minutes. Remove from the oven, toss in the almonds, and bake for another 10 minutes. Remove from the oven and toss in the coconut flakes and cocoa nibs and bake for until 10 minutes until everything is golden brown.
- Remove from the oven and allow to cool completely before storing or serving. Serve with vanilla yogurt. Store in an airtight container at room temperature.