blog

Granola

I make some pretty damned tasty granola. That's a fact.

While I love sharing it, I don't always have the motivation to make it. For those of you who want more but can't talk me into making another batch, here's my recipe, which is adapted from Cook's Illustrated.

Preheat your oven to 325 degrees. Combine in a large bowl:

  • 1 cup almond slivers
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 3 cups rolled oats (I prefer "quick" oats for its finer texture)

Warm up (15 seconds in a microwave will do the trick):

  • 1/4 cup maple syrup (my duty as a New Englander is to insist on the real stuff)
  • 1/4 cup honey
  • 1/3 cup canola oil

Stir the wet mixture into the oatmeal mixture until everything's coated thoroughly. Transfer to a cookie sheet lined with parchment paper or aluminum foil and bake.

After 20 minutes or so, you should start checking on the color every few minutes. Give it a stir each time before you put it back in the oven to brown things evenly. Remove it from the oven when the granola is a shade lighter than the final color you want.

While the granola is still warm, sprinkle on:

  • a pinch of kosher salt
  • 1 cup craisins

Break it up into bite sized chunks and you're ready to go.