The Year In Food » Fine Seasonal Eating

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Let’s just get this out of the way: I had never made granola before last weekend! Whether it’s because I was rejecting my early hippie years or because I am more a fan of savory breakfasts, who knows. Perhaps a bit of both. But lately, I’ve been hankering for sweet things at breakfast. And there’s no simpler or better way to satiate that breakfasty sweet tooth than with granola.


Plus! Perhaps I was the last to figure this out, but granola is the perfect catch-all for those odds and ends that need clearing from your pantry: that last little handful of nuts, or those hemp seeds that you never know what to do with, or that jar of neglected currants. They all are waiting to be appreciated in a bowl of granola. Topping with fresh fruit is a must: strawberries are going off right now, at least on the west coast. But I can’t wait to get some gorgeous peaches in a bowl of this come summer.


(with inspiration from Lottie + Doof)
Yield: about 8 servings

3 cups rolled oats
2/3 cup raw pistachios
1/2 cup chopped, raw almonds
1/2 cup unsweetened coconut flakes
1/3 cup raw pepitas (shelled pumpkin seeds)
2 tablespoons hemp seeds (optional; can also use flax seeds)
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup grade B maple syrup
1/4 cup olive oil
1/2 cup currants

Preheat oven to 325 degrees.

Combine all dry ingredients except the currants in a large mixing bowl. Drizzle in maple syrup and olive oil and stir thoroughly to combine.

Spread granola in an even layer on a rimmed baking sheet.

Bake at 325 degrees for about 30-35 minutes, stirring at every ten minutes or so, to keep the granola from burning.

When the granola is golden and fragrant, remove from the oven. Mix in the currants.

Allow the granola to cool, then store in a sealed container at room temperature.

  • leela - isn’t granola so F-IN good?!!!

    your version looks bombay.ReplyCancel

  • Stephanie @ okie dokie artichokie - Making granola is honestly one of my favorite things to do. I only learned it last year but after you get the gist of it, it’s so easy (and fun!) to create your own blends. Have fun!ReplyCancel

  • NicoleD - Yes! It is the perfect thing for pantry odds and ends! I make a similar version and it so nice to have on hand. Grade B maple syrup is my favorite, too.ReplyCancel

  • Maria - Homemade granola is the best. Love your coconut version!ReplyCancel

  • Kasey - Say what?! I think I have probably eaten 100 times my weight in granola. I love throwing together a big bowl of oats, nuts, spices, and sweetners, and letting that aroma fill my house. There’s seriously nothing better!ReplyCancel

  • sara - kindred spirits. I am always a savory bfast girl as well. Until i have a hankering for either granola or almond meal pancakes on the weekends. Now that you’ve mastered it, I think you’ll find it’s not just a bfast item, its the late afternoon snack, or something to seal the deal after a light dinner…pretty fabulous stuff and SO much better than store bought. ANxious to try your version!ReplyCancel

  • Erica Julson - Couldn’t agree more about the strawberries. Cal State LA had their first organic CSA drop on campus today and the strawberries were ahhhhmazing. I like the cardamom in your granola :)ReplyCancel

  • Megan Gordon - That’s my girl, using olive oil in the granola! Right on — looks awesome!ReplyCancel

  • Adrianna from A Cozy Kitchen - I love making granola. And you’re right–it’s awesome for those half empty bags of stuff you have hanging in your pantry. I love olive oil granola, too. So awesome.ReplyCancel

  • Lynda - I’ve lately taken to making my own granola, and I am not going back!ReplyCancel

  • Sharyn Dimmick - Cardamom in granola! I, too, am a grade B syrup fan.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - This granola sounds so yummy! Awesome idea!ReplyCancel

  • Brian @ A Thought For Food - There are quite a few of us out there who are just jumping on the granola bandwagon and I’m so glad you have joined the crew too!ReplyCancel

  • Katherine @ La Vita Cucinare - You’ve never made granola! Well your first batch looks pretty delicious! My personal favorite additions are orange juice and zest, dark brown sugar, and for a splurge, marcona almonds. Yum yum!ReplyCancel

  • sarah - My kids eat granola like crazy, and I usually just make a simple maple-cinnamon version. But I love that you added cardamom! and pistachios! and olive oil! I might have to make a grown-up version for my breakfast. :)ReplyCancel

  • Laura - I probably eat too much granola. Breakfast, snacks, pre-dinner, it’s all too applicable throughout the day. The act of making it is pretty satisfying too. Nay to the supermarket junky cereals, homemade granola is always within our grasp. LOVE that pistachio addition of yours too.ReplyCancel

  • Dramatic Pancake - Carbs, coconut and maple – that is seriously all I need! I have a pantry filling up with odds and ends as we speak (almost everything on the list!) and I think I found what to do with them :)ReplyCancel

  • Kettle Confections - Wow, I didn’t know granola was just grains, nuts baked in a herbed sweet syrup/olive oil mixture – I need to make my own, I like my granola with extra spices!ReplyCancel

  • asian catering brisbane - I was thinking it is more complicated to make. This looks good and simple, i dont need a lot of time wich is very important to me.ReplyCancel

  • Juice - MMMMMMMMMM!This looks like my late-night snack!ReplyCancel

  • - Great idea! My parents live in Turkey and I frequently receive tremendous packages of dried figs, brown Turkish apricots and pistachios. I’ve been chopping them up and adding them to oats, sunflower, and hemp seeds to make my own mix of muesli. Much like your granola recipe, but minus a step.


  • kickpleat - I try to make granola once a week – it’s so easy, right? Just watch it so it doesn’t burn. I rarely use a recipe unless I’m trying out one for the blog. Yum, this one sounds perfect.ReplyCancel

  • LP @dishclips - Great breakfast recipe. Very nice!ReplyCancel

  • Irvin @ Eat the Love - Ha! Looks like you and I are both on the same path, as I hadn’t made granola my entire life, until about a month ago, and now my partner and I am obsessed with homemade type.

    Yours looks awesome, and pretty close to mine (including the addition of cardamom!), though I don’t add coconut, and use dried cherries instead of currants. I also add an egg white to help bind the granola as I like my granola chunky.

    The questions I have, now that I have discovered the wonders of homemade granola is 1. What took me so long, and 2. Why the heck is store bought granola so FRIGGIN’ expensive?!?! Never going to buy it again, now that I can make it at home for a fraction of the price.ReplyCancel

  • make this now: fresh nutty granola + peaches | - […] Recipe adapted from The Year in Food 3 cups rolled oats 2/3 cup raw pistachios 1/2 cup chopped, raw almonds 1/2 cup unsweetened coconut […]ReplyCancel

  • kris L. christine - Just made this delicious recipe, thanks! I did reduce the amounts of cardamom & cinnamon by 1/2 for a subtler flavor & added dried cherries instead of currants. Will be doubling the recipe next time–I especially -love the olive oil in this!ReplyCancel

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