Recipe: Magical Two-Ingredient Oat Brittle (easy granola)

MAGICAL TWO-INGREDIENT OAT BRITTLE

"The title is almost longer than the ingredient list. After making a maple-oat topping for a fruit crumble a few years ago, I wondered how it would stand up on its own and was delighted to find that it did. It's a cinch to make and, once cool, can be lifted from parchment paper in large sheets with about 10 percent of the usual number of ingredients considered essential to do so. It keeps forever, which you can correctly read as me saying I happily ate from a jar of it that was at least a year old and I've lived to tell about it. It may not have the complexity of a twelve-ingredient granola recipe, but it has an intense crunch, a light sweetness, and as many clusters as your heart desires."



1/2 cup (50 grams) old-fashioned rolled oats
2 tablespoons (30 ml) maple syrup
A couple pinches of sea salt

Heat the oven to 350 degrees F.

In a small dish, stir the oats, syrup, and salt together until the oats are coated with liquid.

Spread the sticky mixture out on a small parchment-lined baking sheet in a thin layer; the oats should be touching each other but not in any piles.

Bake for 10 minutes and take a look. You want it to be toasted light golden at the edges - this usually takes 3 more minutes, but it's always safer to check.

Remove from the oven, and let the brittle cool completely on the baking sheet, then lift it off in one pleasing sheet and break into chunks.

Makes a heaped 1/2 cup brittle
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Smitten Kitchen Every Day: triumphant & unfussy new favorites by Deb Perelman