Recipe: Crunchy Granola

by Anne Maxfield on June 11, 2010

Accidental Locavore My GranolaOne of the Accidental Locavore’s big issues with granola is that it’s very hard to find any without nuts.

I started making my own because it’s really easy and you control exactly goes into it. The secret to this one? Really good butter, the European variety–trust me it makes a big difference! The rest is up to you. Makes about 3 cups:

Crunchy Granola

  • 3 cups old-fashioned oats
  • 1/2 cup unsweetened coconut, or coconut chips
  • 3 tablespoons dark 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
  • 1/3 cup maple syrup (you can use honey)
  • 2 tablespoons unsalted European-style butter
  • Dried fruit such as apricots, raisins, cranberries, cherries and additional coconut

Preheat the oven to 300°.

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!).

In a large bowl, mix together the oats, coconut, brown sugar, cinnamon, ginger, salt, pine nuts, and sunflower seeds.

In a small saucepan, over medium-low heat, melt the butter with the maple syrup. Pour the mixture over the oat mix and toss well to combine.

Spread evenly on the baking sheet. Bake until golden, about 30 minutes. Stir every 10 minutes to keep it browning evenly.

Remove from the oven and let cool. Add the dried fruit and coconut to taste and mix well.

I use small handfuls of raisins, and chopped cranberries, cherries and apricots.

Store in an airtight canister or a Ziploc bag. Serve straight-up or over your favorite yogurt and enjoy!

My verdict: There’s always a canister of this granola in my cupboard. It’s really good and you can add or subtract whatever you’d like–even make it savory.

Interestingly, the quality of the butter really makes a difference! It went from being really good to great when I switched to Plugra butter.

I always use it on my yogurt and the dried fruit gets hard from the cold, so I usually chop it into small pieces.

What do you like in your granola?

 

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