Happy weekend! It’s felt like the weekend here for a few days, honestly, with family in town and a bonus baby in the house (my nephew!) and the kind of lazy schedule that made me feel accomplished the day we all got out on our bikes/scooters/strollers and rode two whole blocks. (Not impressed? You try getting out of the house with four kids when the oldest is five.)
And now we get to cap that off with the real weekend. I, for one, am celebrating with one more foray in my effort to become the web’s preeminent source of granola recipes. (Ok, not really, but there are a lot of granola recipes on this website: that deliciously sugary olive oil granola, Heidi Swanson’s delicate and buttery granola with orange zest, currants, and walnuts, an oil-free crunchy hippie orange and almond granola, and my old standby with dried cherries). And now, maybe, my new standby–this weekend, anyway–a nearly equal proportion of oats to seeds and nuts, maple syrup and olive oil for sweet and crunch, and a serious spoonful of salt that makes it all just right.
This recipe roughly follows the Seattle-based Marge Granola formula as it appeared on The Kitchn’s website, so if you lack the time or inclination to make your own granola you can just click that link above to order some seriously tasty granola from Megan (who also, by the way, writes the lovely blog A Sweet Spoonful–see you over there!). But I imagine that if you are reading this blog you are, or aspire to be, a granola-making type, so let’s do it. Maple Granola with Almonds and Coconut: In a large bowl (I use a big pot, actually), combine 6 c. rolled oats, 2 c. sliced almonds, 2 c. pepitas, 1 c. sunflower seeds, 1/2 c. sesame seeds, 1 Tb. kosher salt, 1 tsp. ground cinnamon and 1 tsp. ground cardamom. Stir well. Add 1 c. olive oil, 1 c. maple syrup, and 2-3 tsp. vanilla and stir again, mixing thoroughly to make sure that the dry ingredients are thoroughly coated. Spread granola across two big rimmed baking sheets and bake in the top and bottom thirds of the oven at 350 degrees, stirring and switching the trays every 10-15 minutes. Add 1-2 c. large coconut flakes or ribbons after 30 minutes. Bake 40-45 mins. in all, until the granola is toasty brown. Allow to cool completely, then store in an air-tight container.
Note: I am cooking for a full house so, as usual, I made a big batch and ended up with just over a gallon of granola. You can halve the recipe if you must, but why not make it all and freeze half?
This granola sounds great – healthy and decadent at the same time! I must try my hand at this one of these days!
If you’re like me (and I think you are!), it will be hard for you to go back once you start making your own. :)
I did have a quick question: is it ground cardamom? I am assuming that it wasn’t whole pods . . .
PS. I did your cardamom pods in coffee trick. Oh my gosh. SO GOOD!!!!! Thanks for the suggestion, Emmy!
Yes, ground cardamom! Updating the recipe now. And mmm, I am going to spice up my coffee tomorrow! Cinnamon or cardamom, heading to the spice rack (closet, really) to decide… :)
Spiced up coffee rules! I am going to spread the gospel!
That is a lot of granola :)
It is! And if I hadn’t had lots of family staying here, I would have frozen a couple of bags (it freezes beautifully) or given some away. I like making big batches because it’s not much more work than making smaller batches, and it’s always nice to have some for later or be able to share! :)
I do love granola and this one sounds divine – love your addition of sesame seeds, too. And thank you for the tip to freeze granola!
Isn’t the granola-freezing tip the best? I used to just double the recipe but now I make quadruple batches in a big pot and freeze half. :)