Saturday, December 28, 2013

Maple Coconut Granola

This is the best granola. Ever. It's based on a Melissa Clark recipe from the times (that she based on another recipe) that I've modified over the years. I don't think it can be improved further: as it stands now, everyone who's tried it has become hopelessly addicted. Luckily, it's not too bad for you. It's certainly better the the obligatory crack I was about to compare it to. The only problem is it's expensive to make and you burn through it in about 4 days (if you're lucky). 


3 cups old-fashioned rolled oats

1 1/2 cups sliced almonds

1 cup raw pumpkin seeds, hulled

1/2 cup quinoa, cooked and drained

1 cup coconut chips

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

+2tbs coconut oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1. Preheat oven to 300 degrees. In a large bowl, combine oats, quinoa, almonds, pumpkin seeds, coconut chips, brown sugar, salt, cinnamon and cardamom. 

2. Combine coconut oil, maple syrup and olive oil in a large measuring cup. Pour evenly over the dry ingredients and mix well. 

3. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Allow to cool. 

2. Transfer granola to jars, tossing to combine. Serve with ricotta and fruit, if desired.

Yield: About 9 cups