Honey Maple Granola

HONEY MAPLE GRANOLA

Adapted from David Lebovitz by My Little Blue Heron

I found this recipe in David Lebovitz’s fantastic ice cream book, The Perfect Scoop. This recipe was offered as an ice cream topping. Sounds great! I made this last year and gifted it for the holidays, and felt I should post it this year. I have a batch ready for this year’s gifts.

I recommend you double this recipe. You will need two baking sheets (you’ll rotate them top to bottom, front to back as you bake them). You’ll have enough to give and enough to keep some for yourself.

Homemade gifts are incomparable. They’re charged not with Visa or AmEx, but with LOVE.

Don’t stress: You can’t mess this up. Follow the simple directions and you’ll be master granolier. Pack it into a clear cellophane bag or in a Mason or other glass jar. Tie it with a ribbon or some bakery twine. It will be great ‘as is’, or as part of a theme gift.

Please keep some for yourself, if only a small amount. It’s super delicious.

If you don’t have a Danish whisk for mixing, it’s a very nifty tool to get for your kitchen.

David’s original recipe is credited to Heidi Swanson. I changed it some.

Ready? Get set!

peace, love and crunchy granola,

jane

Honey Maple Granola

Equipment: Baking sheet (or sheets if you double the recipe), mixing bowls, measuring cups, spoons and a kitchen scale

Ingredients:

3 cups/312g. organic rolled oats (not instant)

½ cup/70g. raw sunflower seeds

1 cup/80g. raw cashews (you can chop them in half if you like)

            You can substitute other nuts. Original recipe calls for sliced almonds (I threw some in.)

½ cup/40g. dried shredded organic unsweetened coconut

2 Tbsp./20g. sesame seeds

½ tsp./1 g. kosher salt

1 tsp. cinnamon

3 Tbsp. raw, organic honey (I like wildflower)

3 Tbsp. maple syrup

2 Tbsp. REFINED (it will be odorless), coconut oil

½ cup (or more, if you like it fruity) diced (about ½”) dried fruit (ADDED AFTER GRANOLA IS BAKED)

            I like cut up dried, organic apricots (make sure they’re very fresh) and for a festive seasonal addition, add some dried cranberries!

Procedure:

Preheat oven to 350º F. (150º C.)

In a large bowl, measure or weigh out your dry ingredients (all ingredients listed through cinnamon). Mix well (if you have a Danish whisk, this will work very well for this task!) Set aside.

In a small saucepan set over low heat, melt together the honey, maple syrup and coconut oil.

When warm and melted, whisk gently together and pour over the dry ingredients. Once again, using the Danish whisk or another good mixing tool (a slotted spoon will work!), incorporate wet into dry. Let sit for about 15 minutes.

Spread granola on baking sheet (or if doubled, onto two baking sheets) and bake in preheated oven for about 30 minutes, checking every 10 to 15 minutes, stirring and turning gently until granola is golden brown.

Remove from oven and cool.

When granola is COMPLETELY cooled, mixing in the diced dried fruit.

Store in an airtight container at room temperature for up to two months.