Granola in the AGA

 The AGA is fired up and so are we. After 4 months of no AGA, the temperatures finally dipped enough to justify turning on the AGA.  One of the first things we made is a variation of Ina Garten’s Granola recipe.  It is surprisingly easy to make granola at home.  Start with the base and add in dried fruits and nuts.

Granola base:

  • 3 1/2 cups rolled oats (400g)
  • 1 1/2 cup sweetened shredded coconut flakes (120g)
  • just under 1/2 cup vegetable oil (80g)
  • 1/3 cup honey (80g)
  • Optional – 1 cup sliced almonds (if using then reduce rolled oats by 1/2 cup)
  1. In large mixing bowl add all dry ingredients. Mix with wooden spoon. Add oil and honey. Mix well until it appears fully coated.  Add more oats if mixture appears too wet.
  2. Line full size baking pan with Bake-o-Glide if you have it. Use a deeper pan if you have one (the picture above shows a Mermaid baking tray that is 1.5″ deep).
  3. Put mixture in pan and spread into an even layer. Put in roasting oven on the 3rd set of runners with the cold plain shelf on the 1st runners (for 2-oven; in a 4-oven probably the baking oven).
  4. Cook for 6 minutes.
  5. Pull out and stir. Put back in oven  flipping pan around so that edge that was at the door is now at the back of the oven. 
  6. Cook for 6 minutes.
  7. Pull out at stir. At this point most of mixture should be golden brown but the coconut should not be darkly toasted.
  8. Put back in oven for another 2 to 6 minutes but do not burn the coconut. It should be toasted but not burnt to a dark brown.
  9. Pull out and let cool on top of AGA for 10 minutes or longer
  10. Crumble and store in air tight container.

To complete granola, mix a few cups of dried fruits and nuts such as:  dried figs, dried apricots, dried pineapple, dried cranberries, raisins, cashews.

Happy reading and eating,

AGA Bloga

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