Slab Granola
16 ounces (3 cups) steel cut oats such as Anson Mills Handmade Toasted Stone Cut Oats
6 ounces (2 cups) raw sliced almonds
3 ounces (1 cup) unsweetened shredded coconut
4ounces (1 cup) raw shelled sunflower or pumpkin seeds
3.75 ounces (¾ cup) raw hulled sesame seeds
2¼ teaspoons ground cinnamon (optional)
1½ teaspoons ground ginger (optional)
¾ teaspoon grated nutmeg (optional)
5 ounces sunflower oil, or other neutral-tasting oil or fat source you prefer.
9 ounces (scant 1 cup) honey
2 tablespoons blackstrap molasses
¾ teaspoon fine sea salt
1½ teaspoons vanilla extract
Line a large rimmed baking sheet (18 by 13 inches) with parchment paper and set it aside.
Place the oats, almonds, coconut, sunflower or pumpkin seeds, sesame seeds, and spices in a large mixing bowl and toss to combine.
Heat the oil/fat and honey in a small heavy-bottomed saucepan over low heat until the butter melts. Stir in the salt and vanilla, and then pour the mixture over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moistened. Turn the granola onto the prepared baking sheet and press firmly with an offset spatula to create an even layer about ½ inch thick. Cover and refrigerate overnight, time and space permitting.
Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees. Bake the granola until it is firm to the touch and deep golden brown, about 1¼ hours. Let cool in the baking sheet; the granola will become crisper as it cools.
When cooled and crisp, lift an edge of the parchment paper to loosen the bark and break the granola into pieces. Store in zipper-lock plastic bags or a container with a tight lid at cool room temperature. The granola will keep at the height of its texture and flavor for 2 weeks.
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