Recipe: Crunchy Granola

by Anne Maxfield on June 11, 2010

Accidental Locaovre Homemade GranolaIn the June bon appetit magazine, there’s a recipe for Everyday Granola, so the Accidental Locavore thought it was worth a shot. One of my big issues with granola is that it’s very hard to find any without nuts, (I’ve had severe nut allergies in the past). The advantage to making your own, is that you control exactly what does or does not go into it, and it’s really easy!
Her recipe calls for oats, pecans, coconut, brown sugar, cinnamon, ginger, salt, honey, vegetable oil, and dried fruit. Here’s the recipe with my tweaks on it:
Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper (don’t try to be cheap here and use wax paper, you’ll be sorry…trust me!).

  • 3 cups old fashioned oats, I used Stone Ground Organic Oats from Wild Hive Farm. You should check them out, he stone-grinds a lot of grains, and flours they’re great, and local.
  • 1/2 cup unsweetened coconut (try Whole Foods or a similar place, you do not want the sticky stuff from the grocery)
  • 3 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup pine nuts
  • 1/4 cup sunflower seeds

Mix together in large bowl.

  • 1/3 cup maple syrup (recipe calls for honey but I don’t love the taste, and the syrup is local too).
  • 2 tablespoons butter

In a small saucepan melt the butter and warm the syrup, mix. Pour the mixture over the oat mix, toss to combine. Spread evenly on the baking sheet. Bake until golden, about 40 minutes. Stir every 10 minutes to keep it browning evenly.
Place pan on a wire rack and stir granola to cool. I just let it sit on the stove burners (turned off) because there’s a lot of airflow. When it’s cool, add whatever dried fruit you’d like. This batch I added chopped dried apricots (my favorite), currants(tiny raisins) dried cranberries, and a little more coconut.

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