I am not a person who enjoys cereal, not for breakfast or any other time. I do, however, like granola. Not just any granola, but the kind you make yourself, and fill with all your favorite ingredients. This version has rolled oats, nuts, seeds, dried fruit, coconut chips, maple syrup and olive oil in the mix. And, it’s nicely seasoned with salt. My favorite way to enjoy this delicious granola is mixed into yogurt. It’s also good sprinkled generously over fresh fruit and as an ice cream topping. Then there’s granola-containing cookies and muffins, which make for great snacks and breakfast treats.
You could also take a cue from that famous New York city restaurant, 11 Madison Park, and send your dinner guests home with a gift bag of homemade granola. Your family and friends will thank you. Enjoy!
A Homemade Granola
A flavorful granola with rolled oats, nuts, seeds, coconut chips, maple syrup and olive oil. Easy to make and delicious to eat.
- 3 cups old-fashioned rolled oats (don't use instant oats)
- 1 cup hulled pumpkin seeds
- 1 cup hulled sunflower seeds
- 1 cup unsweetened coconut chips (I use "Let's Do Organic" brand coconut chips)
- 3/4 cup walnut halves
- 3/4 cup shelled pistachios
- 2/3 cup pure maple syrup
- 1/2 cup olive oil (use a mild-flavored extra virgin oil)
- 1/3 cup packed brown sugar (substitute maple sugar, if you like)
- Kosher, sea, or Maldon salt, for seasoning
- 1 cup dried sour cherries (substitute dried apricots, cranberries, figs, or raisins)
Preheat the oven to 300°F. Line a large baking sheet with parchment paper. In a large mixing bowl, combine the oats,seeds, coconut chips, nuts, maple syrup, olive oil, brown sugar, and 1 teaspoon salt. Stir together until well combined and all the dry ingredients are moistened. Spread the mixture out evenly on the prepared baking sheet. Bake, stirring every 15 minutes or so, until the granola is toasted, golden brown, and crisp. This will take anywhere from 45 to 60 minutes.
Remove the granola from the oven and allow it to cool. Stir in your choice of dried fruit and season with additional salt, if desired. Store the granola in an airtight container in the refrigerator for several weeks.
The original recipe is from the brilliant book "SaltFatAcidHeat" by Samin Nosrat. You can customize the recipe with your own choices of nuts, seeds, and fruit. Be sure to use coconut chips and not shredded coconut. You might sub in some walnut or pistachio oil to replace some of the olive oil (not more than few tablespoons), and boost the nutty flavor of the granola. I store the granola in the refrigerator to preserve the freshness of the oil and nuts.