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.
NUTTY COCONUT GRANOLA
(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.