Granola No. 5
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 40 min @ 300° |
| Source | Orangette.net |
| Yield / serves | ~12 servings |
| Rating | Very good |
Ingredients
- 6 c old-fashioned oats
- 2-3 c unsweetened coconut chips
- 14 oz nuts or seeds (about 3-4 cups), such as walnuts or almonds, chopped if you like
- 2 t kosher salt
- 1 c maple syrup
- 2/3 c olive oil
Preparation
Position racks in the upper and lower thirds of the oven, and preheat to 300°. Line two rimmed baking sheets with parchment.
Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat. Divide the mixture between the two prepared sheet pans, spread it out, and bake, stirring the granola and flipping the pans once or twice, until golden brown, about 40 minutes. I generally check on the granola every 15 minutes as it’s baking, and I gauge its doneness by color: in particular, I’m looking for the coconut chips to toast and for the whole mixture to achieve nice, even browning.
Allow to cool completely, then transfer the granola to airtight containers. Eat with plain yogurt (my favorite), milk, or on its own. You can store it at room temperature for a couple of weeks, easy, but if you use it more slowly than that, consider freezing some of it.
