You know that expensive (and delicious) granola you can buy at cute bakeries? It’s usually, oh, $7 for a little bag? You can make that yourself, for cheap!
And you can customize it with exactly the stuff you like. You could use cashews, or Brazil nuts, or go totally decadent because it’s the dead of winter here in Saskatchewan and throw in your precious hoard of Macadamia nuts. And then make yourself a Pina Colada because you deserve it for remaining so cheerful in the face of adversity.
This is our absolute favourite granola. It comes via Baked, that famous New York bakery with three gorgeous cookbooks that I have stacked in my collection.
The first time I made this granola, years ago (when the gentleman bakers wrote their first cookbook), I followed the recipe exactly. Matt and Renato do not believe in skimping on sugar or salt. The resulting granola was delicious and more addictive than crack cocaine. I forbade myself to make it again because I ate the entire batch in 24 hours.
I’ve since turned over a healthy leaf and taken a (generally) more abstemious approach to sugar and salt. The granola is still delicious, but I don’t find my hands shaking when it’s out of sight.
Of all the granolas I’ve made, I think this one became our favourite because of the whole nuts. Instead of the nuts being chopped and mixed together, you get the taste of a whole hazelnut…and then a whole pecan or a pistachio…or whatever you’ve picked. It just looks so beautiful in the bowl. It tastes fantastic on its own and even better layered into a parfait with yogurt and fruit.
There’s lot of flexibility in this recipe, so I’d love to hear about your variation. Dried mangos? Or chunks of dark chocolate for Valentine’s Day maybe?
- 180 g (2 cups) old-fashioned rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 40 g (3 tablespoons plus 1 teaspoon coconut oil)
- 85 g (1/4 cup) honey
- 1 teaspoon pure vanilla extract
- 85 g (2/3 cup) nuts, sorted* (almonds, pecans, hazelnuts, walnuts, etc)
- 100 g (2/3 cup) dried fruit (cranberries, cherries, apricots, blueberries, golden raisins, etc.)
- Preheat the oven to 325 degrees with a rack in the middle of the oven. Line a baking sheet with parchment paper.
- In a large bowl stir together the oats, cinnamon and salt.
- In a small saucepan, melt together the coconut oil, honey and vanilla. Once the coconut oil has melted, remove the pan from the heat and whisk together to combine.
- Pour the honey-coconut oil mixture over the oats and stir and until the oats are well-coated.
- Spread the mixture in the sheet pan and bake ten minutes. Remove from the oven and use a metal spatula to flip the oats.
- If you are using almonds sprinkle them on top now.
- Bake for five minutes. Remove from oven, give it another flip and sprinkle the rest of the nuts on top.
- Bake for ten minutes, then remove from the oven. Let cool completely. Sprinkle the dried fruit on top.
- Granola will keep for one week (ha!) in an airtight container, or you can freeze it.
If you like clumpy granola (and who doesn't really) a little less flipping and stirring produces more clumps.