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More Granola

More Granola

I’ve always loved granola. Chewy granola bars, crunchy granola bars, the granola that’s used in yogurt parfaits — I’m an equal opportunity granola eater. While not exactly low calorie, the majority of the fat found in a nutty granola is unsaturated so you don’t have to feel too guilty about eating it. As with most things, just don’t go crazy.

I made a batch of a tried and true recipe from Emeril Lagasse (BAM!) that I’ve used for years. And then after I made it Jenn reminded me that Margot had posted this master granola recipe a few months back. And you know what? They’re pretty similar! I think it just goes to show that great minds think alike :)

Anyway, this is one of those loose granola recipes — the kind best suited for a yogurt parfait or eaten in a bowl of milk, like cereal. Or sprinkled over ice cream. I like to think of it as the little black dress of granolas — a yummy, all-purpose granola that’s suitable for a variety of things. The recipe says it’ll keep for up to a week at room temperature in an airtight container, but I’ve kept it in the fridge for two weeks without any problems.

Granola
Adapted from Emeril Live
- makes 6 cups -

3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup unsweetened flaked coconut
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds
1/2 cup crushed pecans
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/3 cup honey
1/2 teaspoon vanilla extract
1 cup combination of dried cranberries and blueberries

1. Preheat oven to 325 degrees F.

2. In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt.

3. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

4. On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring as necessary to keep from sticking or burning, until golden brown and crisp, about 30 minutes. Do not overbake; the granola will crisp more when cooled.

5. Cool the granola on the pan on top of the stove and stir in dried fruits.

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One Comment

  1. Jenn says:

    This is really good — had some for breakfast this morning. Really like the dried blueberries.

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