Honest Fare

Pretty Provisions and Notes from the Kitchen

Greater than Great Granola

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Greater than Great Granola, Honest Fare by Gabrielle Arnold

Granola is all my favorite things in one. Dried fruit. Nuts. Oats. Sweetness. Saltiness. Crunchiness. I could eat granola until I’m sick. And I have. Cluster after cluster, I just can’t stop. It’s a compulsion maybe? Actually had to cut myself off of the hemp seed variety in the bulk section at Whole Foods on the basis of indecent consumption. What’s the big deal? It’s just granola, you say?

Problem is, that while store bought granola is seemingly nutritious, it’s always pretty high in fat and sugar. Therefore I don’t buy it. I make it instead.

When you make it at home you can cut out a lot of the oil and sugar, making it healthier.

After several trials to get the recipe perfect, I’m pretty happy with this combination of walnuts, almonds, pumpkin seeds, dried cherries, apricots and figs. I put some flax seed and coconut in there and rely on the natural sweetness of maple syrup and a little brown sugar.

It’s a pretty basic process really. Mix together all the stuff. Bake until just oats are just golden (any more than that and the nuts will burn) and then add your dried fruit to the mix.
granolaprocess

I got some pretty decent clumping action too! And the trick to those nice clumps is not to stir it when you take it out of the oven until it cools completely. I also press firmly upon it with another baking sheet while it’s still piping hot to further compact it and help it all stick together.
glanolaclumps

And there it is…so good!
granolabreakfast

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Recipe

Makes about a pound of granola. Substitute out any of the fruits and nuts if there are others you prefer more. Be really careful because it can burn easily and oven temperatures do vary. Also, because homemade granola loses its crunch in a few days, store it in an airtight container in the freezer to keep it crunchy for months!

You need:

  • 1/3 cup vegetable oil
  • 3 cups old fashion rolled oats
  • 1/3 cup unsweetened baking coconut
  • 3 teaspoons flax seeds
  • ½ cup sliced almonds
  • ½ cup walnuts(roughly chopped)
  • 1/3 cup pepitas(hulled pumpkin seeds)
  • 1/3 cup dried figs chopped
  • 1/3 cup tart, unsweetened dried cherries
  • 1/3 cup dried apricots chopped
  • tiny pinch of salt
  • ½ teaspoon cinnamon
  • ¼ cup brown sugar
  • ¼ cup maple syrup

Directions

  1. Preheat oven to 325°
  2. Put everything except dried fruit into a large mixing bowl and mix together thoroughly.
  3. Spread mixture evenly across a large, shallow baking tray. Place in middle rack in oven and bake until all oats are JUST golden brown (don’t let the oats get dark brown at all because by that point your nuts will have burned). It’ll need to bake about 20 minutes total, but check it every 3 minutes after the 12 minute mark to make sure it doesn’t burn!
  4. Remove from oven, but don’t stir – this will help your clusters stick together. One trick is to firmly press and hold another baking sheet over top of the hot granola for a few seconds to compact it further. Let it cool untouched and then gently stir in dried fruit.
  5. Unfortunately, homemade granola looses its crunch in just a couple days. BUT, you can store it in an airtight container in the freezer to keep it crunchy for months!

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12 Comments

  1. Posted March 15, 2010 at 6:10 PM | Permalink

    I’m making this right now and it smells so good. Thanks for the great recipe! Love the new site too.

  2. Amanda Harmski
    Posted April 2, 2010 at 9:47 AM | Permalink

    I’m making this for Easter brunch to top fruit and yogurt. Can’t wait!

  3. Sabrina
    Posted April 20, 2010 at 11:35 AM | Permalink

    As a student away at university, I am deprived of all the wonderful home cooked meals I once took for granted. Now, I keep sending my mom links of your recipes to make once I get home. This is definitely going to be added to the list!

  4. paula versalovic
    Posted June 21, 2010 at 6:23 PM | Permalink

    Oh this recipe sound so good!!!
    but I have a question…. can the maple syrup be replaced by honey? I live in Chile and can’t get maple syrup here… I miss that from living in the US.
    thanks

  5. gabi
    Posted June 21, 2010 at 6:33 PM | Permalink

    Absolutely!

  6. Posted August 18, 2010 at 12:58 PM | Permalink

    Love your site!! A friend just passed it on because we are both making baby food. I just made your granola sans the apricots, because I used all mine for baby food, and I LOVE it. I made a double batch and am glad I did because I think I ate 1/2 batch for lunch. Love your pics too. Thanks :)

  7. Posted October 13, 2010 at 3:32 PM | Permalink

    Oh yum! Incredible pictures. I can’t wait to make this granola!

  8. Jennifer
    Posted July 15, 2011 at 6:16 PM | Permalink

    I love this recipe! I make a double batch every two weeks and eat it for breakfast every day. I’ve started adding some chia seeds, dried blueberries and raisins instead of the cherries and figs. I love that clusters form so easily, I’ve never had a recipe for granola that did that so well.

  9. Posted February 1, 2012 at 6:30 AM | Permalink

    I absolutely LOVE granola and am dying to make this … but I have a question first. What would you suggest as an alternative to maple syrup? I’m one of about 4 people in the Universe who finds the taste of maple utterly repellent (I’ve come to terms with it). I don’t know that honey or molasses would do well. Thoughts?

  10. gabi
    Posted February 1, 2012 at 9:44 AM | Permalink

    Melissa,
    Haha. Yep, you’re exactly right – honey would be a very good substitute. Good luck!

  11. Sini
    Posted February 19, 2012 at 1:31 PM | Permalink

    I’m dying to make this! There’s propably nothing I love more than homemade granola. Heavenly good.

  12. Marta
    Posted February 27, 2012 at 5:40 PM | Permalink

    This is amazing! Store bought granola will probably never cross our threshold again. Please make me quit eating it, though! It’s like the first time I ever tastd granola. I just can’t stop…

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