Like our family, this granola is basically an eclectic mix of nuts, bound together and elevated to a whole that’s greater than the sum of its parts. It’s also wholesome, packed with protein, lightly sweet, delicately crunchy and moderately addictive. If you – like me – are facing a pantry full of impulse-purchased holiday baking ingredients (nuts, coconut, corn syrup, brown sugar), now’s a great time to make granola. As a snack, it’s delicious straight out of a jar or sprinkled onto yogurt. Because I have a sweet tooth and love extra crunchy everything, I add it to salads and even butternut squash soup. My husband thinks this is weird. I say we’re all entitled to be a little nutty.
- 2 cups Quick/1-minute oats
- 1 cup shredded sweetened coconut (preferable, but unsweetened is OK too)
- 1 cup sliced almonds
- ½ cup raw pine/pignoli nuts
- ½ cup unsalted pistachio nuts
- ¼ cup sesame seeds
- ½ cup pure maple syrup (amber or dark)
- ¼ cup dark brown sugar
- ¼ cup vegetable oil
- ¼ cup corn syrup (light or dark)
Important first step any time you cook with nuts or seeds: taste a few before proceeding. Nuts can go rancid fairly quickly, especially if they’re not stored in the freezer. I’ve had a few dishes ruined by bad nuts; don’t let this happen to you!
Preheat oven to 350°F. In large bowl mix together oats, shredded coconut, nuts and sesame seeds.
In a small bowl or Pyrex measuring cup, whisk together maple syrup, brown sugar, vegetable oil and corn syrup. Pour over oat/nut mixture and stir to coat evenly.
Spread granola onto rimmed baking sheet. Bake 15 minutes; remove from oven and stir/scrape so mixture cooks evenly. Return to oven and bake another 10-15 minutes until golden brown.
Cool on baking sheet; granola will crisp up as it cools. Store in airtight containers; will keep at least a week. For longer-term storage, keep in freezer.
Makes about 5 cups.
Subee, I love your new blog. Can’t wait to try some of your recipes. My New Years resolution this year is to get my kids to eat better. They are extremely picky eaters. I know your girls aren’t but if you have any good recipes, insights…please share.
Yum ! That looks so good !! But I don’t have time ! Can I eat that first picture and call it Meusli ???
I love this recipe – just altered it a little for my cupboard ingredients and health kick: substituting with stevia instead of syrup, coconut oil for veggie oil. Keep the recipes coming.
i plan to always have a supply of family granola in my cabinet!!! it’s so tasty and easy to improvise (depending on ingredients in my kitchen…) hope to see more “snacks” like this with the school year around the corner!! thanks so much, glad i found your blog!!!
Glad you like the granola, Cheryl. More school snacks coming up!