SRP #12: O Granol-y Night

In the world of dentistry, “SRP” stands for “Scaling and Root Planing,” a super thorough deep-clean.  In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a condensed, flavor-packed post with minimal added comedic fillers and no high fructose corn syrup. 

Banana, Nutella, & Almond Granola

One cannot live on cookies alone.        ~Confucius



To add some flavor and texture variety to my Homemade Holiday Variety Baskets, I decided to add some granola to this year’s mix.  Granola is pretty forgiving to make — you basically mix together whatever you like, coat it in something that’s sticky and kinda sweet, mix it all up, and bake it.  Furthermore, the finished product is very pretty (especially when packaged in clear jars or canisters), keeps for a while, ships like a dream, and is incredibly versatile.  What more could you ask for in a homemade holiday gift?  Sprinkle some on yogurt, have it with milk, add it to your trail mix, or just eat it hand-over-fist as is – as we say in oral surgery, suture yourself!  [Disclaimer:  nobody actually says that…except me.]


Banana, Nutella, & Almond Granola

3 cups old-fashioned oats
1 cup crisp rice cereal
1 teaspoon baking powder
2 tablespoons sunflower oil [I like the flavor it adds, but you could use coconut oil instead]
1/2 cup Nutella
1/4 cup cashew or almond milk
1/2 teaspoon vanilla extract
1 tablespoon espresso powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
 1/4 teaspoon table salt
1 1/2 cups sliced almonds
1/2 cup shredded coconut (either sweetened or unsweetened)
Kosher salt for sprinkling
1 cup banana chips
1/2 cup mini chocolate chips
Preheat oven to 275 degrees farenheit, and line the largest baking sheet you own with parchment paper (alternatively, line two smaller baking sheets).  In a medium-sized bowl or large (at least 4-cup) measuring cup, combine oats, crisp rice cereal, and baking powder.  In a large, heavy-bottomed pot, place sunflower oil and Nutella.  Turn heat to medium, and stir with a heat-safe rubber spatula to combine.  Bring to a soft boil for ~1 minute.  Remove from heat, and vigorously stir in cashew milk, vanilla extract, espresso powder, cinnamon, nutmeg, and table salt.  Add oat mixture, almonds, and coconut.  Stir with spatula until everything is uniformly coated.  Scrape out the granola mixture onto the prepped baking sheet(s), and spread into as even of a layer as possible.  Bake 15 minutes.  Remove from oven, stir carefully, and bake an additional 15 minutes.  Remove from oven, stir once more, sprinkle with kosher salt, then return to oven.  Remove all small children and pets from the kitchen, shut off oven, and allow to cool with door propped partly open for 2-3 hours, undisturbed (this cooling-without-stirring method will give you those nice, big granola clusters).  Once completely cooled, stir in banana chips and chocolate chips.  Transfer to clean, dry jars with tightly-fitting lids, and store at room temp.



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