Jump to video!
Well, since we're all social distancing and/or on lockdown due to covid19, filming for HTK has had to be postponed. So I'm home...as we all are. But since the cooking continues, I thought I would share with you anyway what I am cooking! It's not the slick video that you're all used to seeing on my channel, but it's what we can manage right now given the circumstances. Hope this finds everyone well, safe, and sane, and I hope I can provide some entertainment and inspiration while you're all stuck a home!
We just ran out of granola so it's a great opportunity for me to share my recipe with you because this is an AWESOME granola recipe. It's one that I have been making for years and years because it is so good, and hubby loves granola and yogurt for breakfast! Granola is a great thing to make during this time as it uses only pantry, shelf-stable ingredients. You can change up the dried fruit and nuts to whatever you have, change up the spices, and you can even change the honey to maple syrup for a different flavour or for a vegan version as well!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
My BEST Granola Recipe!
Ingredients
- 5 ½ cup rolled oats (use quick oats for lighter, crispier granola)
- ½ tsp salt
- ⅓ cup brown sugar
- ½ cup honey or maple syrup (I use honey)
- ½ cup vegetable oil
- ¾ tsp cinnamon
- ¾ tsp vanilla
- 3 cups nuts and dried fruit mix of your choice
Instructions
- Preheat oven to 325 F (165 C). Line 2 baking pans with parchment paper.
- Place oats in a large mixing bowl.
- To a small pot, add oil, honey, sugar, salt, cinnamon, and vanilla. Bring to boil over medium heat, just until the sugar is dissolved.
- Pour the honey mixture over oats and stir to coat well.
- Spread evenly onto baking sheets, keep the center of the baking pan empty to make for more even baking.
- Bake for 10 mins, then take the pans out to stir the granola, then bake for another 10.
- The oats should be a little darker in colour when done, you may need to bake for a few more minutes if it's not quite browned yet. Once cooled, it should be crispy.
- Stir in trail mix when cooled.
- Store in airtight container. If you made a lot, consider keeping some in the fridge to prevent the nuts from going rancid. Enjoy!
dylan says
hi can I substitute vegetable oil for avacado oil?
Pailin Chongchitnant says
Avocado oil is a type of vegetable oil, so yes definitely!
LauraLee says
I used this recipe as a baseline for creating my own, tailored granola recipe for my family. It’s how well your recipes are written, the videos, and all the other work you’ve done that I trust your recipes for lots of cuisines. Love your first cookbook too!
Lorna Begley says
We loved this! My son kept raving about it. I toasted the oats until they were a bit of a deeper brown. Thank you!
Eric says
I made this & it turned out amazing. The 2nd time I used Extra Virgin Olive Oil for more depth & flavor. 3rd time I added a cup of peanut butter to the pot. I use unsalted roasted sunflower seed kernels & dried cranberries. This is a great recipe with & without peanut butter & next I'll try it with my vegan protein powder. Thank you for a wonderful recipe my family loves it.
Stephen Chan says
I’ve tried both the Thai and Western style granola recipes, I’ll say “same same but different”, different flavours but equally delicious.