My favorite maple almond gluten free granola recipe, made with plenty of good olive oil, raw almonds, pumpkin and hemp seeds, coconut, maple syrup and oats. Make it your own, with your favorite nuts and seeds!
Since this is maple almond granola, we begin with whole raw almonds and chop them roughly. I am not fond of almond slivers. They seem like toothpicks to me or something, so I only use them for decoration. Seeds are next. I used to hunt down these raw sprouted pumpkin seeds for this recipe, but they were too expensive and hard to find.
Any sort of seeds will do. I’m able to find raw pumpkin seeds and raw hemp seeds at my local Trader Joe’s, so I just go with it.
This recipe calls for coconut chips, not shredded coconut. Coconut chips are wide, flat crunchy coconut flakes that will make a believer out of even the most dedicated coconut hater. These coconut chips are so nice, especially toasted. If you’re dead set against coconut, then replace with more raw nuts and seeds, whatever kind you like.
Lyle’s golden syrup is a much more neutral syrup than honey, and is similar in consistency. It can easily be replaced with honey or agave nectar. Pure maple syrup is a must, if you’re going to make maple almond granola. Finally, I used to hunt down pure almond oil for this recipe, and it is truly delightful. But I finally decided that it’s simply too expensive—not to mention that it spoils rather quickly. And olive oil works beautifully.
Homemade granola is best made in a low, low (300°F) oven in 10 minute intervals, stirring in between, until it’s golden brown and caramelized. That way, it will never ever burn. Toss in some dried fruit after it’s done baking, and then (here’s the secret) let it cool right there in the pan. The sugars solidify and the granola clumps in the most lovely way. Then break it up, and store it in glass containers so it stays crisp.
Prep time:Cook time:Yield:8 cups of granola
1 1/4 cups (140g) raw almonds, roughly chopped
1 cup (112g) raw seeds (like pumpkin, hemp, chia)
1 cup (80g) unsweetened coconut chips
3 cups (300g) certified 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 (or Agave nectar or honey)
Preheat your oven to 300°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place chopped almonds, seeds, coconut chips, oats, salt and light brown sugar and mix to combine (working out any lumps in the brown sugar). Add the Lyle’s golden syrup, maple syrup and olive oil, and mix to combine well, coating all of the dry ingredients with the wet. Scrape the granola onto the prepared baking sheet, and spread into a single layer, but a bit thinner toward the center as the center bakes last.
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 once more. Return to the oven and bake until the granola is browned all over and the sugars have begun to caramelize, 5 to 10 minutes more. Remove the pan from the oven. While the granola is still on the baking sheet, add the dried fruit, and stir to combine. Allow the granola to cool on the sheet pan for at least 10 minutes before breaking it into chunks and smaller pieces and transferring it to a glass container with a lid. That will keep it crunchy until you are ready to serve it. Store at room temperature.
Adapted from The New York Times. Originally published on the blog in 2012. Photos new, method tweaked very slightly, text mostly new.