In Search of the Perfect Granola
I’ve been on a mission to find the perfect granola recipe and frankly my family and friends are tired of eating my experiments. Testing nine recipes and making 23 batches to test modifications may seem like an obsession, but I think you’ll like the results. Who knew that there would be so many different ways to make granola?
To me, granola has always been blaugh. Commercial versions filled with chewy chunks of dried fruit, puffed rice and way too much sugar just didn’t sound like an appealing breakfast. Tasting my sister’s homemade granola made me rethink my granola aversion and consider the possibilities.
Granola is a nutritious and versatile food. It can be the perfect combination of protein, healthy mono-and polyunsaturated fat and whole grain fiber. Granola can be sprinkled over yogurt and fruit for an easy breakfast. It can be mixed with dried fruit and taken in a baggie for a portable snack to work or for road trips. It can be sprinkled on top of dessert as a crunchy topping.
The recipe that I adapted for this version came from a recipe called Nekisia’s Olive Oil and Sea Salt Granola in Salt Fat Acid Heat by Samin Nosrat.
- 4 cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1 cup pepitas a type of hull-less pumpkin seed
- 1 cup shelled sunflower seeds
- 1 cup unsweetened coconut flakes
- 2/3 cup maple syrup
- ½ cup extra virgin olive oil
- 1/3 cup packed brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
Preheat oven to 300 degrees.
In a large bowl combine oats, pecans, pepitas, sunflower seeds and coconut. Stir to combine.
In a small saucepan, combine syrup, olive oil, brown sugar, salt and cinnamon. Heat over medium heat until the brown sugar dissolves to create a smooth mixture.
Drizzle the warmed, sweet oil mixture over the dry oat and nut mixture.
Cover a rimmed baking sheet with parchment paper for easier clean up. Spread granola mixture evenly on the prepared baking sheet.
Bake for 45 minutes, stirring half-way through the baking process.
Remove from oven and allow to cool, before storing in an airtight container.
This recipe can easily be made gluten free by choosing gluten free oats. Adjust it to your liking by using 3 cups your own favorite combination of nuts and seeds.