Micro Batch Granola

One of my friends, Marites, has a recipe blog, Recipes from Eden.  Earlier this year she shared her recipe for granola.  Marites makes granola in large batches using 12 cups of oatmeal.  We don't eat that much granola, so needed to downsize the recipe.

One of my daughter's friends told me about TumblinBumblinCrumblinCookie, the Instragram account of Lin, a blogger in Singapore. You will be inspired by her creative photography and eloquent prose that accompanies each photo on Instagram and post on her recipe blog, SoFineWasTheMorning.

Lin's granola recipe was right-sized for my needs, and so I incorporated elements from both recipes to create the one below.  Micro Batch Granola is best served with homemade almond milk.

Preparation

• Preheat the oven to 300 degrees (F).
• Line a baking sheet with parchment paper.

Ingredients

• 1 1/2C rolled oats
• 2T unsweetened coconut shreds
• 2T flour
• 1/4C slivered almonds, slightly crushed
• 1/4t cinnamon
• 2T water
• 2T coconut milk (use the remaining milk to make vanilla ice cream)
• 3T brown sugar
• 1/2t vanilla extract
• pinch salt
• 3/4C dried fruit (for example, raisins and craisins)

Directions

1. Combine rolled oats, coconut shreds, flour, almonds, and cinnamon in a large mixing bowl.  Stir to mix well.
2. Combine water, coconut milk, brown sugar, vanilla extract, and salt in a small bowl.  Whisk to combine.
3. Pour the liquid mixture over the dry mixture and stir until all of the dry ingredients have been coated.
4. Transfer to a baking sheet lined with parchment paper.  Spread evenly.
5. Bake at 300 degrees (F) for 35-40 minutes, stirring every 10 minutes.  For my oven, 35 minutes was perfect.
6. Remove from the baking sheet to a large plate and mix in the fruit.
7. Allow to cool completely before storing in an airtight container.