I had hoped to x-country ski today, but my fears of being
overly optimistic have come true. Unlike
my brother and sister-in-law in Boston who are happily snowed in, we got a
whopping inch. Maybe 2 if you squint
really hard. It is not enough to shake a
shovel at, but it was nice last night to watch it snow for a while, anyway.
On a sunny post snow day, there is nothing better
than the smell of baking granola wafting from the kitchen. Unfortunately for me, Scotty made it
yesterday, before I got home from work.
I missed the prep, but I can reap the benefits of his efforts today, and
thought I would share the recipe. I have not found a person yet who doesn’t
like this stuff, and we have had multiple requests for the recipe.
Trust me. It is the
best granola ever. Hyperbole aside, I’m
pretty sure the olive oil that makes it all tender crunchy, mixed with the
maple syrup and the bit of salt that balances it all out create some sort of
kismet gestalt thing that puts this granola over the top. I’m not a huge fan of granola in general, but
I can eat this stuff by the handful.
I
forget where I first read the recipe… on some other blog, I think… but I do
know it is a riff on Nekisia Davis’ Early Bird Granola. Of course, I have modified the recipe a bit
as all granolas are up for creative tweaks.
For example, I’m not a big fan of coconut, but the original recipe calls
for chunks of the stuff. I like it a
tiny bit less sweet. And a little bit
more salty. And I throw in whatever raw nuts we have hanging around most of the
time. Always, though, Always stick with the
pecans. Here is my version:
Granola
4 C rolled oats
1 C raw pepitas
(hulled)
1 C raw pecans
1 C raw
sunflower seeds (hulled)
¼ C light brown
sugar
¾ C maple syrup
(dark B grade is my go-to)
¾ C light olive
oil
1 rounded tsp
salt