Toast and Roast Granola
By America's Test KitchenPublished on October 18, 2011
Time
45 minutes, plus 30 minutes cooling
Yield
Makes 5 1/2 cups
Ingredients
Before You Begin
Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarater-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels. Remove the cereal in sections and place in an airtight contaianer. When ready to use, crumbe granola to desired chunkiness.
Instructions
- Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats and coconut; toast until oats color lightly, about 2 minutes. Add sunflower and sesame seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.
- Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.
Time
45 minutes, plus 30 minutes coolingYield
Makes 5 1/2 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
For a chewy, crisp, and crumbly granola recipe, we made sure to stir the granola every five minutes so it browned evenly. As soon as it was done we turned it out of the pan to cool, to prevent over-browning.
Before You Begin
Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarater-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels. Remove the cereal in sections and place in an airtight contaianer. When ready to use, crumbe granola to desired chunkiness.
Instructions
- Adjust oven rack to center position and heat oven to 325 degrees. Toast nuts in large, heavy-bottomed skillet over medium heat, stirring often, until they just begin to color, about 3 minutes. Stir in oats and coconut; toast until oats color lightly, about 2 minutes. Add sunflower and sesame seeds; toast, stirring constantly, until mixture turns an even beige, about 1 minute. Remove pan from heat; stir in honey until mixture is well coated.
- Turn mixture onto a 10-by-15-inch jelly roll pan; spread in a single layer. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evenly in pan; set on a wire rack and cool to room temperature. Store in airtight container.
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