This recipe is our family’s submission to Ossining’s 2013 Bicentennial Cookbook.
In our home we most often eat granola with plain yogurt and fresh fruit—pears, peaches or berries taste the best. It’s a breakfast treat we call shebang. You could also just poor milk over it, or sprinkle some on ice cream.
We used to buy granola from the farmers market. When they raised the price from $5 to $6 a bag, it was time for me to learn to make some. I experimented with several different recipes and have come up with this.
The list of ingredients is as flexible as the baker. I often also add 1/4 cup of chia seeds, hemp seeds, flaxseeds, or flaxseed meal, which are all great sources of omega-3. We don’t add dried fruit, but you certainly could. As with everything I cook, the secret is to buy the best quality ingredients I can and then do as little to them as possible.
6 cups of rolled oats
1 cup of sunflower seeds
1 cup of coconut (unsweetened, shredded or flakes)
5 oz of organic Roasted Salted Pistachio Meats (I use the shelled package from Tierra Farms at our farmers market)
6 oz of organic Roasted Unsalted Walnuts (chopped)
sprinkle of cinnamon
pinch of real salt
Dump all dry ingredients into a big bowl and stir.
Preheat oven to 275 degrees. Grease two large baking sheets with coconut oil. Your oven will be ready when you are done with steps below.
Sweet Coating Ingredients
1 cup of virgin coconut oil
1/2 cup of dark brown sugar
1/3 cup of raw honey
1/4 cup of water
1 teaspoon of vanilla
Gently warm all sweet coating ingredients in a small pan, stirring constantly once the coconut oil has liquefied. Do not bring to a boil. The ingredients will still appear separated, that’s fine. Pour the sweet liquid over the dry ingredients and mix until everything is moistened.
Divide and spread granola mixture on the two greased sheets.
Allow granola to cool before storing in an airtight container.