But the cool weather also makes me think about granola. Don’t ask me why I make the connection between a specific season and granola because I pretty much eat this yummy snack year round. I heart granola, in a big way. I’ve had my go-to granola recipe for awhile, but while David was away last week, I was itching to try out a new recipe.
I found a granola recipe in Sara Foster’s Fresh Every Day cookbook that implements a distinctly different cooking process than Mark Bittman’s, which I’ve followed in the past. I was intrigued by the use of maple syrup, and cooking the ingredients on a baking sheet instead of the roasting pan. (I didn’t feel like digging the roasting pan out of the back of the cabinet.)
This recipe might be my new favorite and I plan on making a big batch when David’s family comes to Atlanta for Thanksgiving. Perfect for a simple breakfast on a day where there will be much eating in the later hours.
I made a few changes to the original recipe, but stuck to the basic methods. It is delicious, crunchy, and the coating of oil, syrup and honey worked really well. I’ve been putting my granola in my cereal, on my yogurt, and my new favorite: on Breyer’s Dulce de Leche ice cream. Amazing!
Granola Version 2 (Inspired by Sara Foster’s Fresh Every Day Cookbook)
Makes about 7 cups
- 3 cups gluten-free oats
- 1 cup shredded unsweetened coconut (sweetened is fine too)
- 1 cup chopped nuts (I used almonds, cashews, pecans and sunflower seeds)
- 1 teaspoon sea salt
- ¼ cup canola oil
- ¾ cup maple syrup
- ¼ cup honey
- ½ cup dried cranberries
- ½ cup dried raisins
Preaheat oven to 275.
Spread the oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12-15 minutes, until lightly toasted, but not darkened. Stir occasionally while cooking. Remove from oven and transfer ingredients to a large bowl.
Preheat oven to 350. Spray pan with PAM. Stir maple syrup, honey and oil together in a small bowl and pour over oat mixture and toss to coat evenly.
Spread granola greased baking sheet and bake for 22-27 minutes, until the granola is crispy and golden brown. Stir several time throughout cooking process.
Let granola cool completely on the baking sheet, breaking up large clumps before it cools. Once it has cooled completely, add raisins and cranberries and toss. Store in an air tight container or freeze. Enjoy!