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Granola No. 3

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    Granola No. 3

Text, photos and food cooked by Michal Martinek

Jun 21, 2017

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Granola No. 3

This is my third (hence the name) granola recipe on Very Good Cook, and it is just as great and distinct as the other two: Apple Chia Hemp and Orange Chocolate. The recipe is a minimally tweaked version of one by Pamela Salzman, a cooking teacher friend. I like her granola because she nailed the liquid vs. dry ingredients ratio; the end result is crispy and crunchy, not oily at all, and not too sweet.

Use only old-fashioned rolled oats—not to be confused with instant or quick-cooking ones, which would turn your granola into a pile of sawdust. For a gluten-free variation, use gluten-free oats. If you’re vegan, substitute the honey with brown rice syrup. You could also just use maple syrup, but note that the two different sweeteners add to the flavor profile of the granola. 

O

  1. Makes about 2 pounds or 7 cups of granola
  2. 3 cups old-fashioned rolled oats
  3. ½ cup unsweetened shredded coconut
  4. 1/3 cup raw pumpkin seeds
  5. 1 tablespoon sesame seeds
  6. 1 tablespoon chia seeds
  7. 1 tablespoon poppy seeds
  8. 2 teaspoons cinnamon
  9. ¼ teaspoon salt
  10. ¼ cup melted coconut oil
  11. 1/3 cup pure maple syrup
  12. ¼ cup honey
  13. 1 teaspoon vanilla extract
  14. 1 cup chopped almonds, walnuts or pecans, or a mixture
  15. 1 cup unsweetened, unsulphured, chopped dried fruit—your favorite kind or a mixture (raisins, cranberries, blueberries, cherries, apricots or apples)

1

Preheat the oven to 350 degrees. Line a rimmed baking sheet (mine is 15.5" x 11.5") with parchment paper.

2

In a large bowl, mix together the oats, coconut, pumpkin seeds, sesame seeds, chia seeds, poppy seeds, cinnamon and salt.

3

In a small bowl, whisk together the coconut oil, maple syrup, honey, and vanilla extract.

4

Add the coconut oil mixture to the oat mixture and stir well, until coated.

5

Transfer the mixture to the prepared pan and spread evenly, lightly pressing down.

6

Bake in the oven, stirring carefully until golden brown, about 25–30 minutes. Remove from the oven, and right away, stir in the nuts and dried fruit. Let cool completely in the pan. Transfer to a container and store at room temperature.

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