Granola my way

My version of granola is crispy and I sprinkle it over homemade yogurt.

Full disclosure, I learned to make this delicious granola from America’s Test Kitchen.

Do I dare say that I adjusted ATK’s recipe to suit what I wanted? When I followed their recipe, the granola turned out a bit chewy for me. I wanted something crispy. Maybe it’s because I used a smaller cookie sheet. Mine is 16 inches by 12 inches.

So I reduced most of their ingredients proportionally. I also put in less sugar. ATK’s recipe has raisins, (equal measure of the rolled oats), which I don’t like. They add it at the end of baking. I replaced it with flax seed and sesame seed. If you don’t have these two, skip it and replace with ¼ cup of oats.

I’ve found that if you add ¼ or ½ cups more of oats, it doesn’t compromise the taste. Just don’t add one cup more!

Breakfast granola

Preparation time: 10 minutes
Cooking time: 25-30 minutes

4 tablespoons maple syrup
4 tablespoons brown sugar
1 teaspoons vanilla extract
⅓ teaspoon salt
5 tablespoons vegetable oil
4 cups rolled oats
1 cup raw almond slices
½ cup flax seed (optional)
4 tablespoons sesame seed (optional)

Set oven at 325 degrees Fahrenheit. Line baking sheet with parchment paper.

In a large mixing bowl, blend maple syrup, brown sugar,  vanilla extract, salt and vegetable oil.

Add rolled oats, almond slices, flax seed and sesame seed and mix well to coat evenly.

Bake for 25-30 minutes until top is lightly browned. Cool completely.

Granola can be broken into pieces. Store in air tight container.