How could anyone lay claim to having created a recipe for granola? I sure can’t. Doesn’t stop me from wishing I could, though. I have been busy, creating the perfect Gluten-Free Granola Muffin, though, which will give my beloved Coffee Cake Muffins a run for their money. That’s for next week. For now, we begin with my new favorite granola.
This recipe is adapted gently from the Early Bird Foods recipe that Food52 published last month (and before that, in 2009, was published by The New York Times). Early Bird makes their granola with olive oil. I used La Tourangelle Roasted Almond Oil
This isn’t one of those granolas with big chunky lumpy chunks. It’s more of a coat-all-the-ingredients-in-the-syrups-and-oil type of deal. I like it like that. If you wouldn’t mind a chunky lump or three, try cutting back on the oil.
By the way, don’t pretend like you’re not jealous of my sweet little Weck jars. The ones in the picture are the 900s (9.8 fl. oz. mold jars). I try to find an excuse to use a few of those every. single. day. They’ve become as well-loved in my kitchen as my favorite coffee mug.
Now for the main event.
I started with whole raw almonds. I am not fond of almond slivers. They seem like toothpicks to me or something.
I gave the almonds a rough chop.
Then I moved on to Raw Sprouted Pumpkin Seeds
Then, on to these babies. Unsweetend Coconut Flakes (also called coconut chips)
Then the oats. I do love my gluten-free old-fashioned rolled oats. So versatile!
Next, on to Lyle’s Golden Syrup
And pure maple syrup.
Finally, the almond oil.
Toss it, and scrape it onto on a rimmed baking sheet and shake it into an even layer.
Bake it low (300 degrees F) and slow. 10 minute intervals. And then stir.
Until it looks all golden brown and caramelized.
Toss in some dried fruit.
And let it cool.
Then layer plain yogurt, and granola, and some fruit in a Weck 900. Block everything else out, and savor every bite.
| Granola Parfaits |
- 1 1/4 cups (140g) raw almonds, roughly chopped
- 1 cup (112g) raw sprouted pumpkin seeds
- 1 cup (80g) unsweetened coconut chips
- 3 cups (300g) gluten-free old-fashioned rolled oats
- 3/4 teaspoon kosher salt
- 1/2 cup (109g) packed light brown sugar
- 1/4 cup (4 tablespoons) Lyle’s Golden Syrup
- 1/2 cup (8 tablespoons) pure maple syrup (preferably Grade B)
- 1/2 cup (112g) toasted almond oil
- 1 1/2 cups dried fruit, like golden raisins and dried blueberries
- Preheat your oven to 300 degrees F. Make sure your oven isn’t running hot by using an oven thermometer, or you’ll burn the granola before you know it.
- In a large bowl, place chopped almonds, pumpkin seeds, coconut chips, oats, salt and light brown sugar and mix to combine (and to work out any lumps in the brown sugar). Add the Lyle’s golden syrup and maple syrup, and mix to combine well and coat all of the dry ingredients with the syrups. Drizzle in the oil, and mix again to combine and to coat everything in oil.
- Scrape the granola onto a half sheet pan or other large rimmed baking sheet. If you don’t have a baking sheet that is large enough, divide the granola among multiple pans. You don’t want to crowd the granola or it won’t all toast up nice. Shake into an even layer on the baking sheet.
- Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven and stir to turn over and rearrange everything.
- Return the granola to the oven and bake for another 10 minutes. Stir once more out of the oven.
- Return to the oven once again and bake for another 10 minutes. Remove and stir. Now it’s decision time. If it’s browned all over and the sugars have begun to caramelize further to your liking, it’s done. If not, return it to the oven, but this time for only 5 minutes, remove and stir. Reassess. Return to the oven for another 5 minutes. You don’t want to burn the granola. You’ll never forgive yourself. In fact, I might never forgive you. This is good stuff. Add the dried fruit, and stir to combine, still on the baking sheet.
- Allow the granola to cool on the sheet pan for at least 10 minutes before transferring it to an airtight container.
- Makes about 8 cups of granola
Love,
Me
P.S. Next week, Gluten-Free (duh) Granola Muffins, and plenty of other goodies. You’ll have to come back to see.
P.P.S. In case you missed them, I made Gluten-Free Cinnamon Toast Crunch Cereal. Cute! Tasty! Worth the trouble! I love a good clone recipe. So. much. fun.
Don't miss a recipe! Stay connected. Enter your email address: |
This is funny because I had a sudden craving for chewy granola bars last night, so I finally gave in and paid $5.99 for Udi’s gluten free granola. As I was making my chewy bars, I was thinking boy, I need to learn how to make my own granola. And voilà, there is your recipe. Thank you Nicole :)
Hi, Ashley,
I’m so glad that we have the option to buy things like premade gluten-free granola. But I don’t generally do it because of the price! Glad the recipe was good timing for you.
I also have a recipe here on the blog for Granola Bars that you might like to check out, too.
xoxo Nicole
I do love a good granola that doesn’t cost the same as a mortgage. I enjoy it with a little yogurt and now I am compelled to buy a couple of wecks. I like this recipe. Gonna make some exactly. No subs or changes. I like it. Coconut and all.
Lisa @ GF Canteen would like it if you read Brownie Valentine Cake Pops, Gluten Free
It’s no fun to have to choose between granola and paying the mortgage. I’m with you on that. Besides, I can’t tell if Early Bird is GF or not anyway. So I guess that means no. It isn’t. The Wecks are totally reasonably priced. They may be the Cadillac of canning jars, but they’re still around $2 a pop. Not bad at all.
You should totally make the granola for Tim for Valentine’s Day. It’s very romantic.
xoxo Nicole
OH man, does that look like heaven!! My sainted mom used to make homemade granola much like that back in the 70s.. She was a lady before her time! Looks luscious and I plan to use your recipe soon! Thanks!
Hi, Kim,
I do miss the 70s. That could be why I love granola. :) Hope you enjoy it!
xoxo Nicole
I made these parfaits today and they are heavenly! The flavor combinations are fantastic! I didn’t have acces to Lyle’s so I used amber agave and it worked great. I couldn’t find toasted almond oil but regular almond oil worked as well. The best thing abut this is my husband won’t touch coconut so I don’t have to worry about anyone stealing my delicious granola. Great recipe, thanks!!
Hi, Laura,
My husband doesn’t like coconut, either, but he likes this granola. The coconut chips are a different breed entirely. Don’t worry. I won’t tell him if you don’t. Who needs him to dip into your stash? I’m so glad you enjoyed it! Thanks for telling me. I love a happy ending. :) Oh, and I’ll be posting a recipe for granola muffins soon, using this granola. Stay tuned.
xoxo Nicole
Comments on this entry are closed.
{ 3 trackbacks }