Granola-Genius Recipe

I’m not sure why, but it’s been quite a while since I made this granola. A few years ago I started making this for gifts and found that I didn’t want to give it away-it was just too good. 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. I think dried cherries or cranberries would be a great addition.

The recipe comes from the Genius Recipes cookbook put out by the very talented crew at Food 52. I’m addicted to their website and it’s the first place I turn to when in search of a recipe.They’ve published a few cookbooks, but this one is a little bit different from the others. The idea behind this 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’ve tried various recipes from the book and enjoyed ll of them, but this granola may just be my favorite.

 

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.

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