Toffee Almond Granola
I was very happy with the flavor of this granola. I used brown sugar and butter to get the initial flavor of toffee and then I deepened it a little with some molasses, barley malt and vanilla. If you don't have barley malt syrup, you can just increase the brown sugar by a Tablespoon. I was experimenting with a combination of flours to produce some cluster action and crunch. The experiment was a mild success, but in truth, you can replace the rice flour and pulsed oats with all-purpose flour and the result is very similar. Hope you like it. Post a comment below if you give it try.
- 2 and 1/2 cups Old Fashioned oats
3/4 cup slivered almonds - crushed
1/4 cup rice flour
1/4 cup quick oats - pulsed in food processor to 2 heaping Tablespoons oat flour
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup butter
2/3 cup brown sugar - packed
1 Tablespoon molasses
1 Tablespoon barley malt syrup
1/2 teaspoon vanilla extract
1/3 to 1/2 cup raisins or other dried fruit - optional
How To Make Toffee Almond Granola
Preheat oven to 325 degrees.
In a large mixing bowl, mix together the oats, almonds, rice flour, oat flour, all-purpose flour and salt.
In a sauce pan, melt the butter. Add brown sugar, molasses and malt syrup. Stirring constantly, cook over medium-high heat until the edges start to bubble and boil. Remove from heat and stir in vanilla.
Add wet mixture to dry ingredients and stir until all dry ingredients are moistened. (I like to use two wooden paddles for this. It may take a couple of minutes of stirring to moisten everything.)
Spread combined mixture over a parchment-lined baking sheet. Press gently with a spatula to make a layer of uniform thickness.
Bake for 15 minutes. Stir and flip and bake 18 more minutes.
(If using dried fruit, stir it into the granola 3 minutes before the cooking time is done and then cook the 3 additional minutes.)
Allow granola to cool completely before serving or storing. It will crisp as it cools.
This granola stores well for up to 8 days in an airtight container.
Instead of (or in addition to) the optional dried fruit, you could also add chocolate or butterscotch chips to the granola. About 1/3 of a cup will work well. Let the granola cool for a few minutes before adding them so you don't get a melty mess.
This granola has a caramel-like toffee flavor. Small clusters are produced thanks to flour in the recipe. Slivered almonds toast within the granola and provide added crunch.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3200. Submitted 9/3/2013.