Gran-oh-la-la

so while i’ve not been posting a lot of recipes, there has been a good bit of cooking and baking going on… i discovered gojee.com the other night, and it’s quite handy for using up what you have in your pantry – tonight we had potato and queso fresco tacos, with tomatillo avocado salsa and black beans with a mango relish. both recipes from gojee, and helped me use up some avocados that were getting too ripe, potatoes that were sprouting, and a can of black beans i’ve had for months.

this recipe however, is not from gojee. it’s from melissa clark, new york times food columnist. i’m using her granola recipe as a very bare template, because the possibilities of substitution are endless. the original recipe can be found in her book “in the kitchen with a good appetite,” one of the better cookbooks i own.

this is the second time i’ve made it, and it’s lovely. and it makes a good bit, so i might just use it for christmas presents this year. and for me to make something twice is saying something, as i have previously made mention of my propensity to only try new things. it’s not super expensive to make, and because you can substitute just about all of the ingredients, it can be done for almost any taste. the secret ingredient is olive oil, and a decent amount of salt, making it quite an addictive little treat. she recommends serving it with berries and ricotta, although we’ve been eating it with plain greek yogurt. yum!

Olive Oil Granola

ingredients:

3 cups old-fashioned rolled oats

1 1/2 cups chopped raw macadamia nuts

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 ginger

3/4 cup chopped dried apricots

3/4 cup chopped dried dates

directions:

preheat oven to 300F.

in a large bowl, mix up the oats, nuts, maple syrup, olive oil, brown sugar, salt, cinnamon and ginger.

spread over a large baking sheet with a rim ( i use my jelly roll pan at 11×17 inches) and bake for 45 minutes, stirring every 10 minutes. you want it well toasted, and not wet, but still golden brown.

once it’s cooked, transfer to a large bowl or container, and add the fruit, tossing to combine.

enjoy!

there are a lot of other combinations you can do with this, and if you’re a chocolate lover, some mini chips would be divine. if you add in chocolate, decrease the brown sugar a bit, or it will be sickly sweet. here’s some potential other combos, and note that all the fruit should be dry, not fresh:

apricots—cherries—pistachios—pumpkin seeds—cinnamon—cardamom

apricots—dates—walnuts—cinnamon—cardamom

cherries—figs—almonds—coconut flakes (the dry kind)—cinnamon—ginger

blueberries—mangoes—almonds—cinnamon—ginger

cranberries—apricots—walnuts—cinnamon—ginger

 

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