homemade granola

A few years ago, while Division Street was flipping, a small restaurant opened named Milk and Honey. A harbinger of the changes to come, a lot of people have mixed feelings about the place. No matter your feelings, the food they make is low-key and tasty. Milk and Honey is probably best known for its granola, which it sells at tons of retail outlets in the city and beyond. There’s something special about M&H’s granola, and the price reflects it…. so I got to thinking. Oats, nuts, honey, raisins, and an oven… how hard can it be to make my own?

Now, before you get your panties in a bunch, oats are considered ok for most people with a gluten intolerance to ingest/digest.

To make my granola I used:

2 cups rolled oats
1 cup sliced almonds
2 tablespoons honey
1/4 cup unsalted butter
1/4 cup brown sugar
2 tablespoons maple syrup
1 vanilla bean
1 teaspoon cinnamon
1 cup raisins

1. Preheat your oven to 350.

2. I roasted the almonds on the stove top, and combined them with the oats.

3. I melted the butter and added the vanilla bean (split with the seeds removed), honey, brown sugar, maple syrup.

4. I poured the mixture over the oats and almonds, making sure that everything was evenly coated.

5. Then, I baked it in the oven for about a half hour, stirring it every 5-10 minutes.

6. I let the mixture cool, added the dried fruit, and am storing it in an airtight container.

Good on yogurt, by itself, or with a little milk.

PS. Thanks to the book Breakfast, Lunch and Tea for the inspiration.
PPS. I don’t usually have vanilla beans just laying around, this was special. Next time, I think I will add a little salt to the mix and use regular vanilla extract to cut down on cost!