Spring Training Granola
Hands-On Time: 45 minutes
Kitchen Equipment: Large mixing bowl or stand mixer, measuring cups and spoons, sharp knife and cutting board, rubber spatula, medium saucepan, two large baking sheets, parchment paper, cooling racks.
- 5 Cups Rolled Oats
- 1/2 Cup Raw Almonds, Coarsely Chopped
- 1/2 Cup Walnuts, Coarsely Chopped
- 1/2 Cup Hazelnuts, Skins Removed, Coarsely Chopped
- 1/2 Cup Green Pumpkin Seeds
- 1/2 Cup Unsweetened Coconut Flakes
- 1/2 Cup Wheat Germ
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Maple Syrup
- 1/2 Cup Honey
- 1/4 Cup Orange Juice
- 1 Tbsp Cinnamon
- 1 Tbsp Vanilla
- 1 Tsp Salt
- 1 Tbsp Water
- Preheat the oven to 325 Degrees F. Line baking sheets with parchment paper and set aside.
- Set the olive oil, maple syrup, honey, orange juice, cinnamon, vanilla, salt & water together in a medium sized sauce pan over low heat.
- Add the ingredients from the rolled oats – wheat germ to a large mixing bowl. Stir to throughly incorporate.
- Remove the liquid mixture from heat once it start to bubble, whisk throughly, and pour over the dry mixture.
- Stir very throughly to completely coat all of the dry ingredients.
- Spread the mix evenly over the lined baking sheets, no more than 3/4 of an inch thick.
- Bake at 325 F for 10 minutes, then, remove baking sheets and stir granola to expose uncooked portions. Repeat baking for 10 minutes, stirring again. Repeat until golden brown.
- When baked to your liking, set baking sheets on cooling racks and allow to cool completely. The granola will become more crunchy as it cools.
- Store in an airtight container for up to three weeks.
This granola is great with plain Greek yogurt and the two make a great canvas for add-ins. So far I’m pushing strawberry season!
Note: Recipe is adapted from the granola served at the Hotel Jerome, in Aspen, CO.
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