Monday, November 30, 2015

Slow Baked Granola

I've discovered that my granola recipe works best baked SLOW and LOW. The flavors come together best this way.

1 cup of corn oil
1 cup of Grandma's Molasses
1 box of Old Fashioned Oats (measured as 42 OZ, or 2 LB 10 OZ or 1.19 kg)
1 teaspoon of real vanilla
1 rounded teaspoon of kosher salt

Preheat the oven to 250 degrees. In a big pot heat the oil, molasses, vanilla, and salt, stirring gently. When bubbly add the oats, stirring madly. When the goop is distributed over the oats pour the granola onto two trays. I use cast iron frying pans and I bake them at 250 degrees. Once the oats start to toast I stir them every 5-10 minutes. I use a timer because the toasting happens fast. Then, when lightly toasted I let the oats cool off before I store them in sealed jars. Allow an hour and fifteen minutes of baking time.