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)
1/2 cup (8 tablespoons) pure maple syrup
1/2 cup (112g) extra virgin olive oil
1 1/2 cups dried fruit (raisins, dried blueberries, chopped dried apricots, etc.)
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.