Inspired by Daniel Humm of Eleven Madison Park
Homemade granola is absolutely the best and so easy to make. Starting with the oats, dried fruit of choice, sunflower seeds, maple syrup as a sweetener and finished off with my favorite coconut flakes. I usually make about 1/2 dozen jars every few months. Great last-minute gift!
YIELD – 10 cups ( I store them in individual pint jars)
TIME – 40 minutes
Very Large mixing bowl and a few rimmed cookie sheets
Preheat oven to 300F
4 cups Rolled Oats
2 cups unsweetened coconut flakes
1/2 cup pumpkin or sunflower seeds
1/2 cup almonds – whole or slivered
1/4 cup chia seeds
1 cup or more of dried fruit…cranberries, raisins,
currants, cherries…whatever you have.
3/4 cups brown sugar
1/4 cups of olive oil
1/2 cup maple syrup (I added more because I like chunky pieces in the texture)
1 tblspn Kosher Salt
In a large mixing bowl, mix together the oats, all seeds, almonds, coconut and salt.
In a small sauce over low heat, whisk in sugar, syrup and olive oil until sugar is dissolved.
Remove from heat and fold liquid into oat mixture.
If the texture is looking a little dry, make a little more of the sugar, syrup and olive oil liquid.
Line a few large rimmed baking sheets with parchment paper or a silicone baking mat.
Spread granola to cover the sheet and lightly press down.
Bake until golden, approx. 40 minutes…watch closely after 30 minutes as ovens vary while stirring frequently during baking time.
Remove from oven and pour into large mixing bowl. This may require a little more baking time depending on how many baking sheets you have. I used 4 for this.
Once you have finished baking all of the mixture and it is in the large bowl, mix in dried fruit.
Let cool before storing. If in an airtight container this will keep up to 3 months.