Easy Healthy Granola
Adapted from the restaurant Eleven Madison Park, in Manhattan. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch, and flax for added earthy health. Dried fruit peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt.
MAKES: 6 Cups
PREP/COOK TIME: 40 minutes
2 ¾ cups rolled oats
½ cup shelled pistachios
½ cup golden flax seed
1 cup unsweetened coconut chips
⅓ cup pumpkin seeds
1 ½ teaspoons kosher salt
⅓ cup light brown sugar
⅓ cup maple syrup
⅓ cup extra virgin olive oil
¾ cup dried fruit, such as blueberries, cranberries or sour cherries
Preheat oven to 300. In a large bowl, mix together the oats, pistachios, flax seed, coconut, pumpkinseeds and salt.
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried fruit. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Storage Keeps for about 1 week.
Adapted from one of Sam Sifton's recipes