Friday, March 21, 2014

The Last Granola Recipe you'll Save

Granola...such an intriguing concept and yet so often it tastes like sawdust.  Most commercial granolas suffer from the lack of that one little kick that balances out the sweet and the nutty...salt.  Looking at this recipe, from Eleven Madison Park via Serious Eats, I was elated to see salt (tee hee, see salt) and yet a little dubious as to the amount of salt (a tablespoon?  really?) in the recipe.  But all that sweet and all that (unsalted) nuttiness and even the olive oil cry out for some serious salt.  And, except for the coconut chips/flakes, you can find every ingredient at Trader Joes.  Which is always a bonus (the coconut, by the way, is available at Whole Foods.  If you walk in there without a basket or cart, pick up your coconut and head to the cashier, your wallet won't be sucked dry.)

I don't know about you, but I have collected granola recipes over the years and they have stayed in the digital form of a kitchen junk drawer forever.  And after finding this recipe, they will remain there just that much longer.  Because this one is just that good.


  • • 2 3/4 cups rolled oats
  • • 1 cup shelled pistachios
  • • 1/3 cup raw pumpkin seeds
  • • 1 cup unsweetened coconut chips or flakes (not shredded coconut)
  • • 1 tablespoon salt
  • • 1/2 cup light brown sugar
  • • 1/3 cup extra virgin olive oil
  • • 1/3 cup maple syrup, perferably Grade B


Preheat oven to 300°F. Line a baking sheet with parchment paper.

In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.

In a small sauce pan combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture. 

Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries.

Put in tupperware and try really hard not to eat too much everyday.

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