Here’s something you can do with the kids.
This granola is my go-to house gift, party favor, and edible holiday gift. I make it every month and it goes quickly. Not just because we eat it for breakfast. It’s a popular snack in our house, and Bob likes to put it on his ice cream.
It is unlike any other.
“What makes this taste so rich?” my friends ask. They are sure I’ve snuck some butter in somewhere. But no, it’s the coconut oil, which infuses the mix with a deep, rich flavor and also contributes to the crispy texture.
People love the way this granola makes clumps – which can be dangerous as the clumps are so easy to snack on. The almond powder is what holds it together. Make sure you let the mix cool completely before you handle it, or the clumps won’t stay together.
Martha’s Granola
4 rounded cups / 450 g flaked or rolled oats
1 rounded cup / 110 grams oat bran
2/3 cup / 65 g almond flour
1/2 cup / 70 g untoasted or toasted almonds, coarsely chopped
1/2 heaped cup / 75 grams chopped raw cashews
1/2 heaped cup / 60 g pecan halves or pieces, coarsely chopped
1 heaped cup / 75 g coconut chips
1/2 teaspoon / 3 g sea salt
1 tablespoon / 6.5 g cinnamon
3/4 teaspoon / .7 g nutmeg, preferably freshly grated
1/3 cup / 75 g coconut oil, melted
3 tablespoons / 30 g grapeseed or canola oil
1/2 cup / 175 g mild honey, such as clover
1 tablespoon / 12 g vanilla extract
1. Heat oven to 300ºF. Line 2 baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
2. Combine oils, honey and vanilla in a saucepan or glass measuring cup and warm over low heat or in microwave at 50 percent power, stirring if warming over the stove, just until the mixture is fluid. Do not let it come to a simmer. Remove from heat and stir into dry ingredients. Mix until evenly coated.
3. Divide mixture evenly between the two sheet pans and spread in an even layer. Bake, without stirring, for 35 to 40 minutes or until golden, rotating baking pans front to back and top to bottom halfway through. Remove from heat and allow to cool. Ease off the parchment, breaking some of the granola into clumps and letting the rest crumble apart. Store air tight in jars, bags or containers.
Advance preparation: This will keep well for several weeks in a tightly covered jar and for a month or two in the freezer.
This granola is my go-to house gift, party favor, and edible holiday gift. I make it every month and it goes quickly. Not just because we eat it for breakfast. It’s a popular snack in our house, and Bob likes to put it on his ice cream.
It is unlike any other.
“What makes this taste so rich?” my friends ask. They are sure I’ve snuck some butter in somewhere. But no, it’s the coconut oil, which infuses the mix with a deep, rich flavor and also contributes to the crispy texture.
People love the way this granola makes clumps – which can be dangerous as the clumps are so easy to snack on. The almond powder is what holds it together. Make sure you let the mix cool completely before you handle it, or the clumps won’t stay together.
Martha’s Granola
4 rounded cups / 450 g flaked or rolled oats
1 rounded cup / 110 grams oat bran
2/3 cup / 65 g almond flour
1/2 cup / 70 g untoasted or toasted almonds, coarsely chopped
1/2 heaped cup / 75 grams chopped raw cashews
1/2 heaped cup / 60 g pecan halves or pieces, coarsely chopped
1 heaped cup / 75 g coconut chips
1/2 teaspoon / 3 g sea salt
1 tablespoon / 6.5 g cinnamon
3/4 teaspoon / .7 g nutmeg, preferably freshly grated
1/3 cup / 75 g coconut oil, melted
3 tablespoons / 30 g grapeseed or canola oil
1/2 cup / 175 g mild honey, such as clover
1 tablespoon / 12 g vanilla extract
1. Heat oven to 300ºF. Line 2 baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
2. Combine oils, honey and vanilla in a saucepan or glass measuring cup and warm over low heat or in microwave at 50 percent power, stirring if warming over the stove, just until the mixture is fluid. Do not let it come to a simmer. Remove from heat and stir into dry ingredients. Mix until evenly coated.
3. Divide mixture evenly between the two sheet pans and spread in an even layer. Bake, without stirring, for 35 to 40 minutes or until golden, rotating baking pans front to back and top to bottom halfway through. Remove from heat and allow to cool. Ease off the parchment, breaking some of the granola into clumps and letting the rest crumble apart. Store air tight in jars, bags or containers.
Advance preparation: This will keep well for several weeks in a tightly covered jar and for a month or two in the freezer.
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