Hello from the land of dirty diapers, cold meals, few showers, and short nap times. We’re slowly digging our way out of the blur that is life with a newborn and trying to establish a new normal which seems to change by the day. Despite the aforementioned, we’re absolutely in love with our little babe. She’s so sweet and already flashing us gummy grins and raspy coos. She’s nonstop motion and loves to hold her head up on her own—a little too independent for her own good. She looks exactly like her daddy. We still haven’t figured out who her mom is yet. Kidding. Not kidding. If nothing else, she has my appetite, which lately consists of a very healthy (daily) dose of granola—the last granola recipe I’ll ever make.
I’ve said this before. I seem to rework my granola recipe every year, swearing this time it’ll be the last. But this time, I’m for real. I have found the holy grail; the treasure at the end of the rainbow. And all the credit goes to Megan, blogger at A Sweet Spoonful and owner of Marge Granola. After eating Marge, I never wanted my granola again. I saved the packaging (for the ingredient listing) after savoring the last handful of granola, hoping one day I could get close to the recipe. Low and behold, Megan shared her juicy granola secrets on The Kitchn. I am forever grateful.
I made a batch before the babe arrived and have since made another batch. It’s quickly become a staple around this house. I always double the recipe from The Kitchn which is my new standard recipe as noted below. I’ll probably start doubling that too. It’s really that good. We can’t live without it. How could it be that good?, you ask. The combination of olive oil, cardamom, and kosher salt are out of this world. Please trust me on this one. Abandon your trusty granola recipe and give this a try. You may never turn back.
These days, I skip adding dried fruit or other fixings until serving so I can mix things up. Though, I might as well add cacao nibs into the main batch since they seem to find their way into every concoction. On the topic of dried fruit, where do you buy yours? I’m on the hunt for affordable, unsweetened dried fruit.
Thanks for being patient with me as I figure out our new normal. It’s good to be back in this space. Baby naps permitting, I’ll be launching an updated look to the blog along with a couple new post topics in the coming weeks. Stay tuned. In the meantime, make this granola!
- 6½ c. oats
- 1 tbsp. (3 tsp.) coarse kosher salt**
- 1 tsp. cardamom
- ½ tsp. cinnamon
- 1 c. olive oil
- 1 c. maple syrup
- 1½ tsp. pure vanilla extract
- 1⅓ c. unsweetened flaked coconut, lightly chopped
- 1⅓ c. raw walnuts, lightly chopped
- 1⅓ c. raw almonds, slivered
- Preheat oven to 350 degrees.
- In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.
- In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.
- Add to oat mixture reserving a tablespoon or so. Set reserves aside.
- Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.
- Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.
- After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.
- Remove from oven and cool. Store in an airtight container for up to a month.
- Garnish with dried fruit before serving.
• Recipe adapted from Megan via The Kitchn.
• Know thy oven. Watch your granola the first couple times making it to determine the best baking times for your oven. Be sure not to overcook your granola. For example, my oven (gas) cooks faster on the bottom rack than the top.
• I'm a believer in letting baked goods rest in order for their flavor to set. The same is true of granola. Exercise patience....if you can.
• Why not cook the nuts and coconut the entire time? I've made this mistake my entire granola life and always end up with extra toasty and nearly burned nuts. For more granola tips, check out Megan's post.
• If you're baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.
• If doubling this recipe, I recommend making 2 separate batches (unless you have two ovens and can cook 4 sheets at a time).