Posted by fourclankitchen on March 28, 2015
I frequently mean to make granola and it seems relatively easy. It’s the ingredient list that is daunting and causes me to move on to other dishes. This time I decided to go with what I had by liberally adapting a granola recipe (Melissa Clark) from the New York Times. I reduced the amount of oatmeal, swapped most of the maple syrup with honey and changed the type and the proportion of nuts based on what I had on hand. I omitted the dried fruits entirely (these are basically candy) and did not find this to be a glaring omission.
1. 2 cups oatmeal (I used McCann’s quick cooking oatmeal).
2. Total seeds (3.5 cups) as follows:
a. 1 cup pistachios
b.. 1/2 cup cup slivered, blanched almonds
c. 1 cup sesame seeds.
d. 1 cup pecans
3. 1 cup desiccated, shredded coconuts (flakes would have been nicer).
4. 1/2 cup olive oil
5. Sweetners: honey, maple syrup, brown sugar
a. 1/2 cup honey
b/ 1/4 cup maple syrup
c. 1/2 cup packed brown sugar
6. 1 tsp Diamond kosher salt (1/2 tsp is using regular table salt or other kosher salt)
1. Preheat oven to 300˚F.
2. Coat the bottom of a 18×12″ jelly roll pan with oil (I regretably did not do this).
3. Mix all ingredients and spread evenly in the pan.
4. Cook, uncovered for ~45 min (start checking at 30 min, when the granola tastes toasty and starts to clump).
5. Allow granola to cool for a 10-15 min in the pan. Break into lumps before the granola hardens further and store in an air-tight container.
Note: You could add dried fruits (apricots, raisins) to this, but should do it after the baking process.