Granola recipes are nearly a dime a dozen, and once you’ve read through one (or baked it), you can pretty much adapt that recipe to suit your personal taste or to suit whatever you have in the house for fruits and nuts. This past June, we traveled to Waikiki and I was reintroduced to a granola variation when I ordered an Acai Bowl. The granola in the bowl had a definite local tropical influence – macadamia nuts, dried tropical fruits, ginger. It was stunning and I’m still working to duplicate it.
Usually I end up making a batch of granola about once a week. While I no longer follow a recipe, if you’re more comfortable using one, here’s a good granola recipe from Alton Brown of the Food Network. The following is – and should be – readily adapted according to taste preferences.
- 3 cups rolled oats (NOT quick!)
- 1 cup unsweetened shredded coconut
- 3/4 cups pecan pieces, chunked up macadamia nuts, or other nut meats
- 1 cup dried fruit (dried ginger, dried pineapple, raisins – or any combination you prefer)
- scant 1/2 cup brown sugar
- 1 TBSP cinnamon (have also used ginger, nutmeg and cinnamon – the ginger is strong so go easy!)
- 1/4 cup coconut oil, melted (oil of preference; use something light & neutral tasting if you don’t have coconut oil – safflower for example)
- About 1/2 cup of real maple syrup
- Mix all the dry ingredients together first. My suggestion is to use your hands and toss everything together as you add each ingredient.
- Add the oil and maple syrup. Combine thoroughly – this time I’d switch to a spoon! The mixture should just appear to be moist – not soaked.
- Spread on a cooking sheet lined with parchment. Pop into a 300 degree oven for about 15 minutes – stir the mix around at that point so it will toast evenly. Return to the oven for about another 15-20 minutes. At this point, you want to keep an eye on things so the granola doesn’t burn. It should be toasty golden brown, not burned looking or tasting.
- Cool on the sheet and store, refrigerated, in an air tight container.