Bran Granola
Course:
Snack
Ingredients
- 70 grams Coconut Oil
- 45 grams Brown Sugar
- 55 millilitres Maple Syrup
- 200 grams Oats
- 40 grams Wheat Bran
- 50 grams Almond Flour
- 95 grams Almonds (chopped / crushed)
- 1 tablespoon Ground Flaxseed
- 50 grams Sunflower Seeds
- 3⁄4 teaspoons Salt
- 1 teaspoon Cinnamon
- 1⁄4 teaspoons Nutmeg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Molasses (optional)
Steps
- Preheat oven to 150°C conventional. Grease a 9x13" cast iron baking dish. Set aside.
- Combine coconut oil, brown sugar, and maple syrup in a medium saucepan over medium heat. Whisk until sugar dissolves. It’s okay if there’s a layer of oil on top.
- Mix the oats, almond flour, almonds, flaxseed, sunflower seeds, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Remove the oil/sugar mixture from heat, whisk in the vanilla and molasses, and pour over oat mixture. Stir until everything begins to come together. The mixture will be sticky.
- Pour into prepared baking pan and, using a spoon or metal spatula, press mixture TIGHTLY into an even layer in the pan. Really work hard here.
- Bake for 40 minutes, rotating the pan after 20 minutes to ensure the granola “slab” bakes evenly.
- Remove the baking pan, but do not turn off the oven. Let the granola slab cool in the pan for 10 minutes.
- Using a firm spatula, break up the granola into large squares.
- Then, optionally, lift them out into a larger shallow baking tray.
- Return to oven for 15 minutes.
- Remove clusters from the oven and cool completely. Clusters become crunchier the longer they cool.