I may need an intervention. I started making my own granola a couple of years ago and it’s out of control. If I don’t have some for breakfast, well, it’s not pretty. I can’t concentrate, coffee barely helps and I’m so desperate that I’ve wondered if Cheerios and Craisins on yogurt would satisfy in a pinch. Luckily I’m aware of the need and have done a good job of stocking the granola jar. Yes, a jar…just for my granola. I made Maple Walnut Granola first and loved, loved, loved it. From there I altered a couple of things and was happy with that 2nd batch too. I first made this recipe a couple of years ago; it was one of those reader requested recipes in Bon Appetit’s RSVP section and I agree with that reader, it is wonderful I did have to search a bit for pepitas but part of the fun is trying some unique ingredients and they qualified. FYI…try Sprouts if you use them, that’s where I found mine.
This recipe called for browning the nuts in butter and then adding to the oat mixture after it had baked. That seemed like both an extra step and a lot of extra calories so as much as I loved browned butter, I’ve omitted it and did as I usually do and mixed the nuts with the oats and other ingredients and baked everything together in the oven. The beauty of granola is it’s huge diversity. All you really have to do is keep the ratios constant and you can mix it up as you please. Today: I had no cashews so threw in some sunflower seeds instead. Try maple syrup instead of honey too and of course you could use raisins instead of craisins buy I love that bit of color in mine. I have so many ideas; I’m gonna need another jar.
Granola with Mixed Nuts and Coconut – Bon Appetit RSVP
If you've never made your own granola you have to try this...you will never buy from the grocery store again!
- 3/4 cup sweetened flaked coconut
- Nonstick vegetable oil spray
- 4 cups old-fashioned oats
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup pecan halves
- 1/2 cup cashews
- 1/2 cup walnuts
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup dried cranberries
- 3/4 teaspoon coarse kosher salt
- Preheat oven to 325°F.
- Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
- Spray large rimmed baking sheet with nonstick spray. Mix oats and next 8 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 25-30 minutes.
- Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
- Mix the oat mixture with the dried cranberries and coconut in a large bowl.
- Store in an airtight container; great with Greek Yogurt.