Makes about 6 cups
This crunchy mixture of grains and seeds is so beguiling it’s hard not to
eat it by the handful. Which, actually, isn’t the worst way to eat this
nutritious and delicious breakfast cereal. Consider it as a snack. If
you’re not a milk drinker, try pouring fresh apple juice over this instead,
with a topping of yogurt. Serve it with fresh fruit, use it as a topping for
hot cereal, or stir it into muffins or sweet breads. It’s versatile and
delicious.
INGREDIENTS
- 1 cup (16 tablespoons; 250 g) unsalted butter ¼ cup (60 ml) mild honey
- ¼ cup (55 g) dark brown sugar ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 4 cups rolled oats or flakes made from other grains
- 1 cup (90 g) unsweetened coconut
- ¼ cup (40 g) sunflower seeds
- 1/3 cup (35 g) sesame seeds
- 1/3 cup (30 g) raw almond
PREPARATION
1. Preheat the oven to 350°F (180°C). Line a baking sheet with
parchment paper or aluminum foil.
2. Place the butter in a medium saucepan over medium heat. When it
has melted enough to cover the bottom of the pan, add the honey and
brown sugar and whisk occasionally as the butter melts. When it is fully melted, gently whisk in the salt and vanilla. Remove from the heat.
3. Place the grains, coconut, seeds, and almonds in a large bowl. Pour
the sauce—it may still be very hot, which is fine—over the mixture.
Toss until all the ingredients are thoroughly combined, then turn out the
granola onto two baking sheets. Spread it out into an even layer and
bake in the center of the oven, stirring occasionally, until the granola is
golden, 20 to 25 minutes. (Remember that if you’ve used exclusively
honey you should reduce the baking time. Watch it—you’ll know when
the granola is ready by its golden color.)
4. Remove from the heat and let cool, then break up the clumps and
transfer to airtight containers and store in a cool spot. The granola will
keep well for about 1 month.
Note: Use this recipe as a guide. You may add other seeds or nuts,
other grains like buckwheat or quinoa flakes or even chickpea flakes
(don’t use rice flakes, though; they’re tough). Use more or less honey
or brown sugar, or all honey or all brown sugar, but knowthat if you
use all honey the granola is likely to brown much more quickly. In
fact, even with the amount of honey called for, the granola tends to
brown quickly, so don’t leave the kitchen as it is baking. And don’t
leave out the vanilla!
Unsweetened coconut is available at health food and specialty
stores.
