Tag Archives: Oat

Simply Delicious Granola

Simply Delicious GranolaCWCeareal

4 Cups Rolled Oats

1 tsp Cinnamon

1/2 Cup Honey

1/2 Cup Butter

1 tsp Vanilla

1 Cup chopped nuts of choice (here we used walnuts)

1 Cup dried, chopped fruit of choice (here we used raisins)

Directions: Preheat oven to 250*. Line cookie sheet with parchment paper.

Combine oats and cinnamon and set aside. Melt butter and honey in a sauce pan. Remove from heat and add vanilla. Pour liquid over oat mixture and stir to coat well.

Spread evenly on a cookie and bake for 1 hour. Stir at 15 mins and 30 mins. Add fruit and nuts at 45 mins. Turn oven off at 1 hour and let it cool in the oven for 15 mins. Remove from oven and completely cool before putting in an airtight container.

Oats and Groats

The recipe calls for “quick oats”… and while we’re at it, what are groats?

Here are the basics about oats from smallest to largest.

Instant oats are…instant. Precooked and usually contain sugar and flavoring. Just add hot water!

Quick oats are cut smaller then rolled oats and are usually used for cooking.

Rolled oats have been steamed and rolled.
CWOatsThese are the most common for baking and for granola.

Steel cut oats have been cut down by a steel blade.

An oat groat is the whole oat kernel with the hull removed.

Oat forms can easily be adapted to use in your recipes. You can make instant oat meal by combining a 1:1 ratio of quick oats and powdered oats. Put rolled oats in the food processor for a few seconds to make quick oats. Process them a little longer to make oat powder. Soaking is a good idea to remove any impurities. More on that later.

Coconut-Almond Granola

We love snacking on granola in yogurt or with milk, and we really love the way the house smells when it’s in the oven. Enjoy!

Coconut-Almond Granolagranomnom

4 Cups Rolled Oats

1 tsp Cinnamon

1/2 Cup Coconut Oil

1/2 Cup Honey

1 tsp Vanilla

1 Cup chopped Almonds

Directions: Preheat oven to 250*. Line cookie sheet with parchment paper.

Combine oats, cinnamon and 1/2 cup coconut. Melt coconut oil and honey in a sauce pan. Remove from heat and add vanilla. Pour liquid over oat mixture and stir to coat well.

Spread evenly on a cookie and bake for 1 hour. Stir at 15 mins and 30 mins. Add remaining coconut and almonds at 45 mins. Turn oven off at 1 hour and let it cool in the oven for 15 mins. Remove from oven and completely cool before putting in an airtight container.