Recipes

Extreme Granola

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Extreme Granola

Extreme Granola

amanda

Equipment

  • 1. OXO Bakeproof Large Stainless Steel Rectangle Measuring & Food Storage Container with Lid (7 1/2 x 4 3/4 Inches)

  • 2. Lifetime Extra-Wide Heavy Duty Bamboo Cutting Board with 4 Pack Storage Bag

  • 3. NutriBullet Pro 1200W Blender with Reverse-Roller Design for Optimal Cleaning & Quick Pulse Cycles

  • 4. Silpat Nonstick Baking Mat, 12-Inch by 17-Inch Size (Silicone)

  • 5. KMC 7394 Digital Weighing Belt (Digital Food Scale) with Two-Tray System and Tare Function

  • 6. OXO Good Grips Stainless Steel Funnel with Mesh Basket and Flat Tip Jar Lid Strainer

  • 7. Hamilton Beach 12-Cup Food Chopper/Processor, Black

  • 8. WUSTealand Wooden Hand Mixer Set, 2-Piece Stainless Steel Hand Blender with Silicone Grip Handle (Blue)

  • inasmall paragraph

Ingredients

  • 3/4 cups pecans

  • 1/2 cup natural almonds

  • 4 cups old-fashioned rolled oats

  • 1/4 cup sesame seeds (optional)

  • 1 stick (8 tablespoons) unsalted butter

  • 1/3 cup pure maple syrup, cane syrup or honey, at room temperature

  • 1/4 teaspoon fine salt

  • 3/4 cup chopped dates

  • 1/2 cup dried blueberries or raisins

Instructions

1

Instruction 1

Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.
2

Instruction 2

Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.
3

Instruction 3

Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.
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