Triple Play No-Stir Granola
Why triple play granola? Because a lot of us are sadly missing baseball season this year, and this No-Stir Granola has at least three ways to play! Along with a super simple no-stir method, there are three bases (recipes!) to tag: Grand Slam Berry Crisp, Home Run Breakfast Cereal, and It’s-A-Steal Energy Mix.
As for flavor options, I’m sharing several — my fav is ginger-turmeric! – but you can vary it up for your home team with ingredients on-hand. What you don’t need to change is the method for no stirring while baking –yeah team! Just spread evenly on the baking sheet then let’r bake at a low 300°F for about 35 minutes. When cool, break it up into crispy crunchy granola.
Granola depends on sweeteners and a little fat for crispness. My pinch-hitter Rita prefers granola a little less sweet. So we experimented with less sugar and fat and still turned out a crispy-toasted granola by adding a little water to replace the reduced sugars and fat. It’s still crunchy, and sweet enough for a lightened up granola. So suit up with Rita or Rosie’s line-up of lightly sweetened or more crispy-sweet granola 🙂
Now batter up and play ball!! Soon, hopefully, with the big leagues….
These are your Triple Play options right off the bat:
This is an instant dessert ice cream or whipped cream!
Put fresh or frozen berries in a small microwave-safe dessert bowl and top with a scoop of granola. Microwave 1 minute or until berries are warm and start to release juices. Serve with vanilla yogurt or ice cream. Increase the time by one or two minutes if making more than one serving at a time.
It’s-A-Steal Energy Mix
Combine granola with raisins, dried cranberries and apricots or favorite dried fruits and pack for a take-along energy snack. Salty peanuts or mini crackers are a nice addition too.
Triple Play No-Stir Granola
- One rimmed baking sheet pan, ideally 12x17-inches
- 1/4 cup packed brown sugar
- 1/4 cup oil - sunflower, olive, or canola oil
- 1/4 cup honey or maple syrup
- 1 to 1-1/2 tsp cinnamon see notes for options
- 3 cups old-fashioned rolled oats (uncooked)
- 1-1/2 cups chopped walnuts see notes for options
- 1/2 cup unsweetened coconut, optional
- 1/2 cup raisins, dried cranberries, chopped dried apricots or choice of any dried fruit
- HEAT oven to 300°F. If desired, line a baking sheet with parchment or foil. The granola doesn't stick a lot to the pan but lining makes easier clean-up and transfer to a container.
- In a large bowl combine brown sugar, oil, honey or maple syrup, and cinnamon. Stir until well mixed, breaking up any clumps of brown sugar.
- Stir in oats, walnuts, and if desired, coconut. Pat evenly and firmly onto rimmed baking sheet
pan, either ungreased or lined with parchment or foil.
- Bake 35-40 minutes until golden brown, turning pan around after 20 minutes (if you remember!) for more even baking. Remove from oven and let cool.
- With a metal spatula, loosen granola. It should break into chunks or clumps. Mix in dried fruit. Store in an airtight container 1-2 weeks.
- Lightened Up Granola: Reduce brown sugar, oil and honey or syrup to 3 tablespoons each. Add 3 tablespoons water to the wet mixture.
- Replace cinnamon with 1-1/2 teaspoons ground ginger, 1/2 teaspoon turmeric and 1/2 teaspoon salt. Try with pistachios, dried cranberries, dried apricots.
- Dried apples and blueberries with cinnamon.
- Use your choice of nuts: almonds, pecans, pistachios, cashews.
- Add various seeds: pumpkin, sunflower or sesame.
Original recipe for California Walnut Board by Rosemary Mark
Photos by Rosemary Mark