After I shared a facebook link to my Alton Brown shepherd's pie blog post yesterday, my niece Sheree expressed her love of this Food Network star's recipes, as well. She had most recently made his granola for Christmas gifts. That's all it took. I was off to the kitchen. That quick. It happens. The smell of the buttery, nutty, sweet mixture wafting from the oven into the far corners of each room in our house. Oh, the love. Keep your recipes coming, Alton.
I chose to use Bob's Red Mill Old Country Style Muesli instead of oatmeal because... well, the ingredients speak for themselves: rolled oats, wheat, rye, triticale, and barley along with raisins, sunflower seeds, almonds, and walnuts. To avoid drying out the raisins and dates, I removed them from the muesli prior to baking.
Granola Alton Brown
Makes 6 servings.
3 cups rolled oats (I used 1 cup rolled oats and 2 cups Bob’s Red Mill Old Country Style Muesli with the raisins and dates removed and set aside to be added after baking granola.)
1 cup slivered almonds (or sliced or whole chopped)
1 cup cashews (I used chopped walnuts.)
¼ cup + 2 tbsp dark brown sugar (I used ¼ cup.)
¼ cup + 2 tbsp maple syrup (I used ¼ cup.)
¼ cup oil (I used butter.)
¾ tsp sea salt
1 cup raisins (I placed the muesli’s raisins and dates in a 1-cup measuring cup then filled it level with additional raisins.)
¾ cup shredded sweetened coconut (I used ¼ cup shredded unsweetened coconut + ½ cup unsweetened coconut flakes.)
Preheat oven to 250°. In a large bowl, combine oats or muesli, nuts, brown sugar, and shredded unsweetened coconut. In a separate bowl, combine maple syrup, oil (or butter), and salt. Combine both mixtures and pour onto a sheet pan. (I lined it with natural parchment paper.) Bake for 1 hour and 15 minutes, stirring every 15 minutes. Remove from oven. Add raisins and unsweetened coconut flakes and mix until evenly distributed.