(I know, I know, it’s supposed to be French Fridays with Dorie. That recipe might go up in the next few days if I can get into the kitchen. Inner ear infection prevails over most everything right now. Thankfully I had this post in draft…)
Late again, sorry. Here’s my contribution to the March RSVP Redux roundup – the blog that compiles posts from bloggers who make something from the RSVP section of Bon Appetit magazine.
I knew as soon as I laid eyes on the February issue of Bon Appétit that I wanted to make the granola with mixed nuts and coconut. I love a spoonful of granola on my regular cereal in the morning or a tiny bowl as a snack when I come home from work and this one looked interesting and satisfying. The Jamie Oliver granola I made with Les Petits Chefs last term was good but it’s always great to have a few different homemade granola options. This one is a keeper.
This salty-sweet granola makes a great snack and is good with yogurt. Skip the salt if you’re serving it with milk.
Makes 8 cups
Prep: 15 minutes
Total time: 1 hour
3/4 cup sweetened flaked coconut (I used sweetened dessicated coconut since that’s what I had on hand)
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup canola oil
1/4 cup honey
1/4 cup sugar
1/4 cup water
1/4 cup (1/2 stick) unsalted butter
1/2 cup raw pecan halves
1/2 cup raw pine nuts
1/2 cup raw cashews
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
(I also added 1/2 cup of dried cranberries for colour and chew factor and 1/2 cup chocolate chips just because…)
3/4 teaspoon coarse kosher salt
Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature. (I skipped this step since I don’t much care for toasted coconut)
Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
Mix coconut, oats, nuts, and seeds in another large bowl.
DO AHEAD Can be made 1 week ahead. Store airtight.
Serve granola with yogurt and bananas.
Apart from adding in the cranberries and chocolate chips, the only modification I made was to omit the salt, because I knew I would be eating this with milk or yoghurt. Next time, the perfect addition might be some pretzels to create a hearty trail mix
Check out what others made this month here. Want to join in the fun? Subscribe to Bon Appétit here and join RSVP Redux – we’d love to have you cook along with us!
Edited to add: Sadly Barb is no longer curating RSVP Redux