This recipe is inspired by the jar of granola I was given, as a parting gift from a decadent birthday meal, from Eleven Madison Park. I do not know why I have never made granola prior to this. It is embarrassingly simple yet the outcome is divine. I can easily envision myself gifting beautiful batches of homemade granola in mason jars with darling swatches of colorful cloth tied with twine. After my children leave for college when I start my own Dragonfly Inn, I would make fresh granola every morning for the early morning risers, alongside a beautiful fruit platter and homemade yogurt.
Please have fun with your granola mix! Blend whatever fruit and nuts you love but I recommend keeping the ratio of oats:fruits:nuts. Those with nut allergies, can assemble it with pumpkin seeds.
- 3 cups rolled oats
- 1/4 cup brown sugar (coconut sugar*)
- 1 cup sliced almonds
- 1 cup unsweetened coconut
- 1/4 cup maple syrup
- 1/4 cup canola or olive oil* (coconut oil)
- 1/2 teaspoon salt and 1/2 teaspoon salt
- 1 cup dried fruit (blueberry, cranberries, mangoes)
Preheat oven to 250 degrees. In one large bowl, combine oats, nuts, coconut flakes and sugar. In a small bowl, combine syrup, oil, and 1/2 teaspoon salt. Mix well then drizzle over the oats while mixing the bowl. Pour a thin layer onto baking sheet to utilize the surface area. Use two baking sheets if necessary. Bake in oven for 1 hour and check every 20 minutes to re-shift the oats to evenly toast. Once it has reached a golden brown, which you can tell easily by looking at the coconut flakes, remove from oven and allow to cool. Combine fruit into the granola and sprinkle remaining salt. Store in an air-tight jar. Stays fresh for 3-5 days.
*11/18/14 Update: These days, I try and limit my use of canola oil so I healthified this recipe using coconut oil and coconut sugar in place of brown sugar and the recipe turned out spectacular.