Weekend Recipe: My Favorite Granola

I’ve been working on perfecting granola for a while now. It’s harder than you might think to make sure it doesn’t burn but also doesn’t end up soggy. After several rounds of experimentation, here is my answer to homemade granola happiness. Olive oil is a fun variation and I’m obsessed with everything cardamom, so naturally that had to be included. You should feel free to mess around with the spices to create your ideal flavor combination. Make it on the weekends and eat it all week!!


Cinnamon Cardamom Granola with Olive Oil and Maple Syrup


6 cups old fashioned rolled oats

1/2 cup golden raisins

1/2 cup thompson raisins

6 large dried mission figs, sliced

1 cup chopped raw walnuts

1/2 cup chopped raw almonds

2 Tbs. brown sugar

2 1/2 tsp. cinnamon

1/2 tsp. cardamom

1/4 tsp. ground cloves

1/2 tsp. sea salt

1/2 cup maple syrup

2 Tbs. honey

3 Tbs. extra virgin olive oil

1 1/2 Tbs. unsalted butter

1/4 cup water


Preheat oven to 325. Combine all dry ingredients (through salt) in a large bowl. In a small saucepan, melt butter and olive oil over medium heat. Stir in honey, maple syrup and water and stir until combined. Remove from heat. Pour over dry mixture and mix well with your hands, making sure that oats are lightly coated in moisture. Line two cookie sheets (make sure they have edges) with tin foil and spray with a thin layer of oil olive cooking spray. Divide granola mixture evenly between the two sheets and spread into a thin layer with a wooden spoon or spatula. Place side by side in oven. Now, here’s the key to not burning your granola: stir often! I stir mine every 5-8 minutes to be safe. Just give it a quick stir with a wooden spoon. Let it cook for about 25 minutes, making sure you’re standing by to stir regularly. Then, just after the raisins have puffed up and start to turn a little brown, turn off the oven, crack the oven door and leave the granola in the cooling oven for 10 minutes. Et voilà! Your dried fruit isn’t burnt and your oats are crispy but won’t break your teeth!

Store in airtight jars or in a big ziploc bag and enjoy with yogurt or milk or on top of ice cream or even as a topping for crumbles or pies.


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