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Cook's Illustrated Super Chunky Granola:
Joined: Dec 11, 2005
Posted to Thread #22188 at 7:50 pm on May 31, 2012
Super Chunky Granola
(from Cook’s Illustrated, March/April 2012)
1/3 C maple syrup
1/3 C packed brown sugar
4 t vanilla extract
2 t ground cinnamon
˝ t salt
˝ C vegetable oil
5 C old-fashioned rolled oats (do NOT use quick oats)
2 C (10 oz.) raw almonds (slivered, sliced, or chopped coarsely)
2 C (10 oz.) raisins or other dried fruit, chopped
Adjust oven rack to upper-middle position and heat oven to 325. Line a rimmed baking sheet with parchment paper. Whisk together the maple syrup, brown sugar, vanilla, cinnamon, and salt in a large bowl. Whisk in the oil. Fold in oats and almonds until thoroughly coated. Transfer the oat mixture to the baking sheet and spread into a thin, even layer. Using a stiff metal spatula (or your hand, covered in waxed paper) compress the mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove pan from oven and cool on a wire rack to room temperature, about an hour. Break apart the cooled granola into pieces of desired size. Stir in dried fruit. Can be stored in an airtight container up to 4 weeks. Yields approx. 2 lbs (32 oz)
Step by step details
Line a rimmed baking sheet with parchment paper. I use a jelly roll pan, with nice high sides, but any baking sheet with sides will do. Use a piece of parchment that’s a little larger than the baking sheet and fold in at the corners, so it fits nicely.
Combine the maple syrup, brown sugar, vanilla, cinnamon, and salt in a large bowl.
Whisk to combine, then whisk in the oil.
Whisk to a nicely blended consistency.Blend in the oats and almonds, scraping from the bottom and stirring until thoroughly coated.
Transfer the oat mixture to the lined baking sheet.
Spread into a thin, even layer.Using a stiff metal spatula (or your hand, wrapped in waxed paper) press down and compress the mixture until very compact.
Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove pan from oven and cool on a wire rack to room temperature, about an hour.
Gently lift and fold the parchment paper in to break apart the cooled granola into pieces of desired size.
Pour the broken granola into a large bowl, breaking into smaller chunks.
Other messages in this thread:
- 22188. To check out: Granola Cookies with Chocolate Chips & Coconut [NT] [LINK] - Meryl - 11:29pm on 05/30/12 (15)
- These look great, Meryl, thank you. Speaking of granola, how do you get it to "clump"?? - MarilynFL - 11:44am on 05/31/12
- I made the recipe from Cook's, Mar, and when you take it out of the oven it's in one BIG sheet. I'lf [NT] - CynUpstateNY - 3:50pm on 05/31/12
- Cut off. I'll post it if you'd like it. [NT] - CynUpstateNY - 3:51pm on 05/31/12
- Absolutely! Thank you. I've tried countless "purchased" granolas and inevitably - MarilynFL - 4:20pm on 05/31/12
- Cook's Illustrated Super Chunky Granola: - CynUpstateNY - 7:50pm on 05/31/12
- Imake one very similar to this one but cut the oil to 1/4 c and add 4 oz applesauce cup [NT] - AngAk1 - 8:24pm on 05/31/12
- Reviews said that if you cut the oil it doesn't hold together as well. - CynUpstateNY - 10:21pm on 05/31/12
- applesauce is what I use---it helps bind it together. [NT] - AngAk1 - 11:06pm on 05/31/12
- Couple of thoughts... - desertculinary - 6:01pm on 05/31/12
- You know, dc, I could test that tonight with some of the finished batch. Thanks! [NT] - MarilynFL - 7:36pm on 05/31/12
- This is the granola recipe from Ina Garten that I use and it clumps nicely [LINK] - orchid - 8:03pm on 05/31/12
- I want to go home and make these RIGHT NOW!!!! But, I'll have to wait til tongiht, LOL!!! Thx! [NT] - Barbara in VA - 2:04pm on 05/31/12
- Thx 4 posting! These look mouth-watering. I cannot fathom the line the blogger wrote where she said - wigs - 7:45pm on 05/31/12
- I'm right there with ya---but I wouldn't split my cookie with ya. [NT] - AngAk1 - 8:22pm on 05/31/12
- Thanks everyone for all the good granola hints! [NT] - MarilynFL - 12:00pm on 06/01/12