Fruit and Nut Granola

by Jan 7, 2008

granola

I’m on a granola kick. I was craving some for my yogurt the other day plus I was trying to figure out what to do with the assorted remnants of dried fruits I found while cleaning through my pantry. (Seems to be one of my annual cleansing/organizing rituals…try it! It feels great!) Voila! the January 2008 Food & Wine has a breakfast special from LA’s Neal Fraser. I’ve adapted his recipe for granola, below. It is a great place to start experimenting with your own blend.

Fruit & Nut Granola
makes about 12 cups—enough to give and enough to keep you stocked for a couple weeks

1/2 cup unsalted organic butter
1/2 cup honey
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon sea salt

12 ounces organic rolled oats (about 3 3/4 cups)
6 ounces pecan pieces (about 1 cup)
3 ounces grated unsweetened coconut (about 1 cup)
3 ounces raw cashew pieces (about 1/2 cup)
3 ounces sliced or chopped almonds (about 1/2 cup)

1 cup orange juice
10 ounces mixed dried fruit (about 2 cups)

1. Preheat oven to 275 degrees. Put parchment or silpat liner into a cookie sheet pan.

2. In medium saucepan, combine butter, sweeteners and cinnamon. Simmer a couple minutes to blend sweeteners. Remove from heat and add the vanilla and salt.

3. In large bowl, combine oats, coconut, nuts. Add the warm butter and honey mixture from #2 and toss to coat. Spread on baking sheet lined w/parchment or silpat and pop into the oven for 60 – 80 minutes, stirring two or three times during baking. You want to achieve a golden color.

4. Soak the dried fruit in the orange juice for about an hour. Drain the fruit, pressing to extract all liquid. Discard liquid. Stir the fruit into the oat mixture when it is done. Bake for an additional 5 minutes after you add the fruit. Let cool.
Kitchen Coach Tips

  • Any combination of sweeteners will work well with granola—it is very forgiving. Try your barley malt. Or your brown sugar. Work through your remnant honey collection. Anything goes! Have fun!
  • If the butter freaks you out, try substituting an expeller pressed oil of your choice.


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