Giving Granola

Still looking for a quick and easy homemade gift? Well look no further. This granola will wow your friends, that is if you can bear to part with it once you’ve given it a taste. I know you’re probably thinking that granola is granola, but this one is by far the tastiest that I’ve ever tried. Eaten out of hand or swimming in a bowl of cold milk it’s hard to have just one serving. Sweet without being cloying with just a hint of salt, there’s plenty of crunch. Once you’ve tried it feel free to vary the nuts and seeds that you use.

The recipe comes from a cookbook that was published earlier this year-Genius Recipes-brought to you by the clever crew at Food 52. I had considered buying the book and never got around to it when I was given it as a gift. The idea behind the book is a good one-it’s a collection of special recipes from famous and lesser known chefs-recipes that may be simple, but with a new technique or with a familiar ingredient that is used in a new way. When I first thumbed through the book I thought “this is nice”, but when I actually sat down and started reading the recipes I realized the “genius” of this cookbook. I can only hope that the next recipe I try will be as good as this granola. I have a feeling that I shouldn’t worry about that-I’ll be cooking up the Grilled Pork Burgers from Suzanne Goin-author of one of my favorite books Sunday Suppers at Luques.

Granola

3 cups old fashioned rolled oats (not instant)
1 cup hulled raw pumpkin seeds
1cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1-1/4 cups pecans left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed brown sugar
1 teaspoon kosher salt

Heat oven to 300° F.

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. (I put parchment on the baking sheets)

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.