You know what I hate?
When you take a big batch of granola out of the over that looks beautiful and smells heavenly. You set it aside to cool, and low and behold when you come back three hours later, the granola has cooled to be a flimsy, floppy, inedible, mess. Nobody wants saggy boobs, but really, nobody wants saggy granola. And so, about two years ago, my quest for perfect granola began.
I wanted something that was healthy as I have been known to eat entire boxes of granola to myself (it might as well be healthy if I'm going to eat it all- right?) Well, the issue is, from my research seemed that everyone wants to claim that maple syrup and molasses are hygroscopic- meaning that it takes water molecules from the air as they bake and incorporate it into the food, causing serious sag. While interesting, it makes no sense. Have you ever taken a bite of a gingersnap molasses cookie that was so crispy you thought your teeth would fall out instead? Yup, case. in. point.
So then, what was the cause of the saggy granola? After many a trial and error, I think that it may be a bad case of under baking. It is easy to do with granola, i.e. "I dont want it to burn!" "It looks decently golden brown now?". Well if you dry toast nuts you might realize that the longer you bake them for the crispier they are. In my opinion, the same thing is occurring with the granola. Mix it with some coconut oil and these crispy qualities are even further enhanced.
Another thing that helps this granola even further guarantee its shatter-able qualities is the dual cookie sheet method I picked up from *my favorite food blogger* bojon gourmet - you just spread the granola about 1/8" thick over a piece of parchment paper on a rimmed cookie sheet and then cover it with another piece of parchment and then press another cookie sheet over the top to ensure it is all packed in tightly. Then just put it in the oven like that!
- 3 cups rolled oats
- 1/2 cup ground rolled oats
- 1 cup walnuts
- 1 cup pecans
- 1/2 cup coconut flakes
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1/8 cup molasses
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp salt
- Pre heat oven to 350˚F
- Blitz the 1 cup of pecans and the 1 cup of walnuts in a blender for about 10 seconds so that you have some very fine pieces, and some still very large pieces
- Mix together all dry ingredients, spices and salt in a big bowl
- In a small saucepan over low heat, whisk together coconut oil, maple syrup and molasses until the coconut oil has completely dissolved and the mixture is homogeneous.
- Pour over the dry ingredients and mix well. I typically mix this for around 2 minutes, it takes longer than you would think to perfectly combine all of the dry and all of the wet ingredients.
- Line a cookie sheet with a sheet of parchment. Pour the granola over the parchment and spread into an even layer. Then rip off another sheet of parchment and place this over the top of the granola. Place another cookie sheet on the top of this parchment paper (the granola is now sandwiched in between two sheets of parchment, with two cookie sheets on the outside). Push down on the top cookie sheet to ensure that the granola is as tightly packed in as possible.
- Bake until very golden brown. Even when you think its done, I would probably wait 5 more minutes.
- When the granola is a beautiful deep brown, take it out of the oven and allow to cool for about 2 hours, or until it is completely cooled.
- Take out a hammer and shatter that granola like glass