Granola: Reloaded
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 hours 5 minutes
Yield: 12 servings
Packed with nutritious ingredients like almonds, pumpkin seeds, flax seed meal, and coconut oil, this reloaded granola application should be a pantry staple. Stored in an airtight container, it can keep for over a month, but it won't last that long...The best way to get in your granola is, of course, on ice cream...and yes, I sometimes have ice cream for breakfast....don’t you judge me.This recipe first appeared on Season 2 of Good Eats: Reloaded.
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Software
- 2 3/4 cups old-fashioned rolled oats
- 1 cup
slivered almonds - 3/4 cup
pecan halves, roughly chopped - 6 tablespoons light brown sugar
- 6 tablespoons
pumpkin seeds - 9 tablespoons
unsweetened shredded coconut - 2 tablespoons flaxseed meal
- 1/4 cup dark
maple syrup - 2 tablespoons coconut oil, melted
- 2 tablespoons grapeseed oil
- 1/2 teaspoon
kosher salt - 6 tablespoons
dried cranberries, or other dried fruit (optional) - 5 tablespoons
dried blueberries, or other dried fruit (optional)
Specialized Hardware
Digital kitchen scale
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 hours 5 minutes
Yield: 12 servings
Procedure
- Crank the oven to 250°F and place a rack in the middle position.
- Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.
- Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.
- Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.
- Serve on ice cream for breakfast...it’s the only way.
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