A quick Google search will reveal that every other food blog in the universe has already made a version of this granola, most of them based on the recipe given by Melissa Clark in The New York Times. I had a perfectly yummy granola recipe, developed from several sources, so it took me a while to try this one. So many wasted months….
My biggest change was to reduce the sweetness. I thought about reducing the oil as well (my usual recipe only has 1/4 cup), but I was afraid to lose the fruitiness of the olive oil, so I left it alone. Also, I like my granola in big clumps, so I’ll share my method, which has the added benefit of reducing the baking time. As always, granola is forgiving, so substitute your favorite combination of nuts and seeds.
3 cups old-fashioned rolled oats
1 1/2 cups nuts (the original calls for raw pistachios, which I forgot to get, so I subbed almonds)
1 cup raw pumpkin seeds (pepitas), hulled (mine were already roasted and salted, so I skipped the salt later in the recipe)
1 cup shredded coconut
1/2 cup packed light brown sugar
1 tsp kosher or sea salt (skip if your nuts or pepitas are already salted)
1/2 tsp ground cinnamon
1/2 tsp allspice
1/3 cup maple syrup (or try honey)
1/2 cup extra virgin olive oil
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