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Oda’s Granola

Oda Lassen’s Granola

Written by Gayle

As promised a week ago, here is a great granola recipe.  I got this recipe from Oda Lassen herself, although I have modified it a bit–her tastes were for things a bit sweeter than mine!

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Start with some old-fashioned rolled oats
 
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I love these two spices!
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You will need:

  • 1 1/2 cubes butter (6 oz) (Horizon Organic Butter is on sale this month!)
  • 2 cups of honey (I like to use the local honey, especially the Orange–Yum!)
  • 1 1/2 TBSP cinnamon
  • 1 1/2 TBSP cardamom (This is a spice that is used a lot in Scandinavian cooking.  I LOVE it!  I sometimes “accidentally” spill more than the recipe calls for!)
  • 4 cups of chopped nuts and seeds (6 or more kinds–I like almonds, cashews, hazelnuts, pecans, pumpkin seeds, sunflower seeds, pistacios, etc.  You can also add coconut or other dried fruits, but I would add them after baking so they don’t get dried out.)
  • 8 cups old-fashioned rolled oats
Instructions:
 
Preheat the oven to 325 degrees
 

Melt the butter and honey together in a large pan, then remove from heat

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Add cardamom and cinnamon, mix well
 

Add the chopped nuts and seeds, mix well

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Add the rolled oats, and mix until everything is thoroughly coated.

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Spray an 11 X 17  baking dish with Spectrum High Heat Canola Spray Oil
 
Spread the mixture into the pan, but don’t smooth it out
 
Bake at 325 degrees for 18 minutes

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With a large spatula, thoroughly stir, turning the granola over 

Bake an additional 18 minutes, until slightly toasty brown
 

Remove from the oven and stir once more

Cool and then keep in an airtight container.  I usually keep my granola in the refrigerator, since this is a large batch.  (You can easily half this recipe, if it’s too big for your needs!)
 
I have given this granola for gifts–it’s nice to make it and then give it in a festive container with the recipe as well.
 
This granola, along with yogurt and fresh fruit makes a wonderful, quick breakfast.

 

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Enjoy a wonderful breakfast with Oda’s Granola!

Love,

Lassen’s

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