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Crunchy Granola

(Guest post from Johanna)


Am I playing right into a stereotype now that I've been living in the country for 5 months?!


In an attempt to eat plain yogurt as a healthy snack I had been making myself 'parfaits' of yogurt, fruit, and granola. However, the calorie count of store-bought granola is off the charts, likely because the second ingredient is cane sugar. I thought I could do better. My all-time favorite granola is the Apricot Pistachio, made by Bread Alone, a bakery upstate that sells bread at my local Brooklyn farmer's market. I scoured the internet, and this was the closest I found https://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios.


The 1/2 cup packed light brown sugar is not necessary at all, nor is the full amount of maple syrup and olive oil. The cardamom is essential, though I balked at the price in the supermarket; and it makes your kitchen smell lovely. In the end, maybe this isn't granola at all but a sort of spiced oat/nut mix. Anyway, here's my version of the recipe.


Ingredients:

  • 3 cups old-fashioned oats (I actually did 2 cups oats and 1 cup Bob's Ten Grain to get some supergrains in there even though it ends up a little too grainy.)

  • 1-1/2 cups walnuts (you can use whatever kind of nuts you like)

  • 1 cup raw pumpkin seeds (make sure they are hulled!)

  • 1/4 cup maple syrup

  • 1/4 cup extra virgin olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 3/4 cup chopped dried apricots (or your favorite dried fruit)

Instructions:

Preheat the oven to 300 degrees. Combine all the ingredients in a bowl except for the apricots. Spread mixture on a baking sheet and bake for 45 minutes, stirring every ten minutes, or whenever you feel like it, until toasted. Add apricots and enjoy.




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