All images © Dina Avila 2012
Although simple, this recipe will take a little time to make. Give yourself about an hour or so. It’s methodical, nutty and oh so delicious. The beautiful thing about granola is that it is versatile and I advise that you use my recipe as a simple guide. Open your spice drawer and pull out whatever sounds good in the moment. I really don’t think you could go wrong…except maybe if you accidentally dust your granola with dried parsley flakes. I could be wrong.
The method for this granola comes from…can you guess? Yes, Good to the Grain. It’s just that I can rely on Kim for a solid recipe and she never lets me down.
And yes, I heart her.
Adapted from Good to the Grain by Kim Boyce
Words of warning: This is good, really good. In fact, I’d offer that it’s even better nibbled straight out of the jar.
If you use the cardamom pods prepare yourself for the occasional little surprise burst of cardamom when eating.
1 cup raw pumpkin seeds
4 cups rolled oats or combination of oats, rye and barley flakes
1 cup raw sunflower seeds
3/4 cup walnuts, broken or coarsely chopped
1/2 cup crushed almonds
1 tablespoon sesame seeds
1 tablespoon flax seeds
2 tablespoons poppy seeds
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
About 7 cardamom pods, crushed with mortar and pestle
1/4 teaspoon freshly ground black pepper
1/2 cup brown rice syrup or honey
1/2 cup raw rapadura sugar or brown sugar
3/4 stick butter
3/4 teaspoon sea salt (use a whole teaspoon if you omit the vanilla salt)
Vanilla salt, optional
Warm your oven to 325.
Spread your pumpkin seeds in a single layer on a baking sheet and roast for about 15 minutes. Let cool.
Stir all of the dry ingredients with your hands or a wooden spoon in a large bowl.
Place a heavy bottomed saucepan over medium heat and add the butter, sugar and brown rice syrup.
Give it a quick stir and let come to an even simmer. About 5 minutes.
Remove from heat and stir the syrup into your dry mix.
Use a spatula to scrape out all the sticky bits and stir your mix thoroughly. You want every flake to be evenly coated.
Line two baking sheets with parchment paper.
Spread your granola out into and even layer and place both sheets in your oven.
Dust with the vanilla salt, if using.
Place two cooling racks on your counter.
Bake for about 10 minutes, remove pans, remembering which pan was on the top rack, and give the granola a good stir.
I find stirring in a spiral helps rotate the inner granola to the outer edge and vice versa.
Place the cookie sheets back in the oven making sure to put the pan that was on the top rack on the second rack, and vice versa.
Bake for another 10 minutes.
Do the above one more time so you’ve baked your granola for a total of 30 minutes.
Let cool completely and store in airtight jars for about a week. If it even makes it that long.