Jib
Member
- Joined
- Mar 20, 2013
- Messages
- 591
4-5 cups of organic rolled oats*
1/2 cup hydrogenated coconut oil*
1/2 cup honey
3/4 teaspoon fine salt
350F for ~40 minutes
First, preheat your oven to 350 F. Then line a baking dish with parchment paper. Pour in the oats, then add the salt and mix by hand thoroughly. Don't get lazy on this step or you might end up with quite a salty surprise when it's done.
Melt the coconut oil in a pan. I just melt a bunch of it and pour it out into a measuring cup. Any excess goes back in the jar. After you pour the coconut oil over the oats, then add your honey to the measuring cup, and repeat.
Mix very well by hand. You're gonna need to rinse your hands off after this.
Once everything's evenly mixed, put it in the oven. I like to take it out after about 15 minutes and give everything a good stir with a wooden spoon to make sure it bakes evenly. What you're looking for is a very, very light golden brown. You really do not want to overdo this, and it can make or break the batch.
I've found 35 to 40 minutes to be the sweet spot, with taking them out of the oven to stir at least two times inbetween to keep things even.
*Use 4.5 or 5 cups of oats for a little lighter of a mix. This is my personal favorite. I was doing 4 cups for months, and while it's very good, I like the slightly more subtle, natural taste of using more oats. I ordered mine through "allbulkfoods.com," and got a 50lb bag of organic oats.
*I got my hydrogenated coconut oil by calling Welch, Holme and Clark on the phone, giving my info, and placing an order. It came in a huge 5 gallon pail. The texture is pretty incredible, reminds me of ice cream, and while it isn't required for this recipe, I do wonder if part of why it tastes so good is because I use hydrogenated coconut oil. They give you a batch analysis when you buy it and you can see the exact breakdown of fatty acids as well, which is pretty awesome. I can't recommend them highly enough and I would urge anyone on this forum to place an order with them. Their customer service is excellent and I couldn't ask for a better product.
All that being said, I know oats aren't necessarily "Peat-approved," but I've felt great and had very good reactions to adding small amounts of this granola to my diet. It's perfect to have on hand for snacking. It tastes great and the hydrogenated coconut oil should help ward off any latent PUFA in the oats. The shelf life of this granola should be very long, but I've never had a chance to find out as each batch is gone pretty quickly....the people I live with are big fans and I've jokingly started referring to myself as the "granola slave" because I bake it so often now.
1/2 cup hydrogenated coconut oil*
1/2 cup honey
3/4 teaspoon fine salt
350F for ~40 minutes
First, preheat your oven to 350 F. Then line a baking dish with parchment paper. Pour in the oats, then add the salt and mix by hand thoroughly. Don't get lazy on this step or you might end up with quite a salty surprise when it's done.
Melt the coconut oil in a pan. I just melt a bunch of it and pour it out into a measuring cup. Any excess goes back in the jar. After you pour the coconut oil over the oats, then add your honey to the measuring cup, and repeat.
Mix very well by hand. You're gonna need to rinse your hands off after this.
Once everything's evenly mixed, put it in the oven. I like to take it out after about 15 minutes and give everything a good stir with a wooden spoon to make sure it bakes evenly. What you're looking for is a very, very light golden brown. You really do not want to overdo this, and it can make or break the batch.
I've found 35 to 40 minutes to be the sweet spot, with taking them out of the oven to stir at least two times inbetween to keep things even.
*Use 4.5 or 5 cups of oats for a little lighter of a mix. This is my personal favorite. I was doing 4 cups for months, and while it's very good, I like the slightly more subtle, natural taste of using more oats. I ordered mine through "allbulkfoods.com," and got a 50lb bag of organic oats.
*I got my hydrogenated coconut oil by calling Welch, Holme and Clark on the phone, giving my info, and placing an order. It came in a huge 5 gallon pail. The texture is pretty incredible, reminds me of ice cream, and while it isn't required for this recipe, I do wonder if part of why it tastes so good is because I use hydrogenated coconut oil. They give you a batch analysis when you buy it and you can see the exact breakdown of fatty acids as well, which is pretty awesome. I can't recommend them highly enough and I would urge anyone on this forum to place an order with them. Their customer service is excellent and I couldn't ask for a better product.
All that being said, I know oats aren't necessarily "Peat-approved," but I've felt great and had very good reactions to adding small amounts of this granola to my diet. It's perfect to have on hand for snacking. It tastes great and the hydrogenated coconut oil should help ward off any latent PUFA in the oats. The shelf life of this granola should be very long, but I've never had a chance to find out as each batch is gone pretty quickly....the people I live with are big fans and I've jokingly started referring to myself as the "granola slave" because I bake it so often now.