My trip to Stratford reminded me how much I love homemade granola. I normally use this recipe from my friend Amanda and love it. However while in Stratford a few people mentioned that my friend Bonita over at Bon Eats had a recipe worth checking out. So that’s what I did.
The recipe is simple, as most granola recipes are. This one differs from my usual recipe because it doesn’t include egg whites. As a result the granola is less clustery — which is fine. For my mix-ins I used a combination of dried cranberries and figs for my fruits (cherries were pretty expensive) and pecans and walnuts for my nut selection. Because I have a HUGE jar of natural honey I used a mixture of half honey and half maple syrup. What I really like about this recipe is the spice combination. The cardamom is really the clincher here. I also enjoy the subtle maple flavour.
I’ve been eating this yogurt with my beloved Liberte Yogurt (the Mediterranee variety in black cherry) which is totally delicious. If I’m feeling particularly frisky I might add some fresh strawberries on top as well. Such a good breakfast.
Hearty Granola
Adapted from Adventures in Shaw
Makes about 5 cups granola
3 cups oats (the large variety)
1 cup unsweetened coconut flakes, lightly toasted
½ to ¾ cup dried cherries, cut in half if large (or you can substitute dried cranberries)
1 cup raw pumpkin seeds
1 cup assorted nuts (whole almonds, walnuts, pecans), chopped
½ cup pure maple syrup
¼ cup olive oil
¼ cup packed light brown sugar
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground nutmeg
Preheat oven to 300°F.
Spread coconut onto a baking sheet in a single layer. Toast the coconut in the oven until they start to turn a light golden brown. Keep a close eye on the coconut, since it’ll quickly take on colour the minute you turn away from it. Set coconut aside to cool.
In a large bowl, combine the oats, pumpkin seeds, nuts, spices, salt, and sugar. Stir everything together. Fold in the oil and syrup and stir until everything is evenly coated.
Spread the granola in a single on two non-stick baking sheets. Bake for 45 minutes, stirring every ten minutes, until golden. Remove sheets from oven and allow to cool thoroughly. Toss with the toasted coconut and dried cherries.
(Via Bon Eats)
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5 Responses to Best Ever Granola
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Ooh, all those spices must make for an unusual granola! Sounds really tasty. I have a recipe for Double Coconut Granola that I haven’t posted yet — I’ve still got to make my way through a few sample bags of Galaxy Granola first!
i’ve been meaning to try to make my own granola and this looks great! Although I tend to like more “clumpy” granola – any suggestions on how/when to add egg whites??
Hey Marie — Check out this recipe for the egg white idea: http://whatsonmyplate.net/2009/01/12/granola/
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