Tuesday, November 3, 2009

NY Times Olive Oil Granola

Ok, take every granola recipe you have and throw them all out immediately. I came across this recipe a while ago, ripped it out and have had it sitting in my mile high recipes to try stack since July. Then something interesting started to happen. I started noticing the cooking blogosphere lighting up with, you have to try this recipe! One blog saying it is a fluke, eight different blogs saying it is quite another story. So, finally, this past weekend, I made this blessed concoction of fruit, nuts, oats and olive oil and let me just say that is has solidified my belief that the Times is one great publication.

Warning, this stuff is highly, highly addictive. Make it immediately!

Source: Adapted from the New York Times, A Good Appetite: Granola with a Perk of Olive Oil (July 15, 2009)


3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw peanuts
1 cup sweetened coconut flakes
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, peanuts, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon, cardamom and apricots. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. I would recommend using parchment paper as the syrup sticks horribly to the pan if you do not remove it right away to a bowl.

2. Transfer granola to a large bowl immediately before the syrup sticks to the sheet pan.

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