Most of my close friends know that I have a mild obsession with home-made granola. The first time I tried it was a few weeks (months?) after moving to the US. I found a recipe and realized how easy it was to make. Beforehand I used to buy two types of granola at Trader Joe’s and make my own mix.I really liked it. But after my first home-made batch, I tried the store bought stuff, and there was no way back. Ever! Since that I have played around with a lot of different recipes. The beauty of it is that you can make fairly big batches and I love to my little gift bags around the holiday season.
This recipe is from “In My Kitchen” by Deborah Madison. I mention a few weeks back that I’ve been rediscovering the joy of the public library. The OC libraries are fantastic since they have such a gigantic choice or books. Also cooking cooks. I saw Deborah’s book and figured I could give it a go. I haven’t regretted it.
This recipe is a very basic recipe meaning no fancy ingredient, just sunflower and pumpkin seeds with a few coconut chips and pecans. The highlight in this recipe are the olive oil with the maple syrup. Fantastic flavors and the granola is beautifully crunchy.
- 3 cups / 300g rolled oats
- 1 cup / 130g raw pumpkin seeds
- 1 cup / 140g raw sunflower seeds
- 1 cup / 60 g unsweetened coconut chips
- 1¼ cups / 125 g raw pecans, roughly chopped
- ¾ cup / 180ml maple syrup
- ½ cup / 120ml extra-virgin olive oil
- ½ cup / 110g packed light brown sugar
- Coarse salt
- Preheat the oven to 300F / 150C.
- Put the oats, pumpkin seeds, sunflower seeds, coconut and pecans in a large bowl and mix well by hand.
- In a separate medium sized bowl, put the maple syrup, olive oil, brown sugar and 1 teaspoon of salt and mix well until the liquid become homogeneous. Pour the liquid mix into the oat mix and mix well by hand.
- Once everything is well coated, spread the granola mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10-15 minutes, until the granola is toasted, about 45 minutes.
- Remove the granola from the oven and let cool completely before serving or storing in an airtight container for up to a month.