I am obsessed with granola.
I'd say that it sits in my breakfast bowl about five mornings a week. Maybe six if I've whipped up a particularly good batch. I figured that since my mom keeps passing around the same granola recipe I created years ago, it was time for new material. So today, I looked to the season for a bit of inspiration and headed out for a walk in the Seattle sunshine, seeing that it stopped raining for 52 minutes.
Isn’t it nice when life paints you a pretty picture, right at your footsteps?
The chilly air had me craving some warm spices. Earlier this week, the husband and I roasted slices of acorn squash with a glaze of butter, maple syrup, vanilla, and caramom. It was divine. Divine enough to be good on anything, including granola.
So that is how I got here:
There are a bajillion boxed granola options in the store these days, but I like to make my own. It's the difference between a day-old croissant and a fresh one from the oven, melting on the tip of your tongue. Plus, it's nice to have some say as to what goes into it.
Throw in what you like. There are never too many granola recipes.
I love the coconut flakes in this. They crisp up and almost crackle in your mouth, like a potato chip. The cardamom positively sings, performing a nice duet with the cinnamon. And don't be dismayed by the olive oil. You can hardly taste it, yet it dances over every bit of sweetness - giving any sweet + savory aficionado a reason to trade their soul for it. Well, maybe that's a little extreme. Maybe.
olive oil granola with cardamom + pistachios // makes about 4 cups
2 cups old-fashioned rolled oats
3/4 cup hulled raw unsalted pistachios
½ cup unsweetened coconut flakes
1 tablespoon poppy seeds
2 tablespoons brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup cold-pressed extra-virgin olive oil
1/4 cup pure maple syrup
1/3 vanilla bean, sliced down the middle + seeds scraped out
1/3 cup chopped dried apricots
plain yogurt or ricotta + fresh fruit (optional)
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, coconut flakes, poppy seeds, brown sugar, sea salt, cinnamon, and cardamom. Add olive oil to mixture. In a small saucepan, heat maple syrup slightly over low heat. Add seeds of vanilla bean; whisk until seeds are broken up and incorporated into syrup. Remove from heat and pour over oat mixture. Stir to combine. Spread mixture on a rimmed baking sheet in an even layer. Bake for 30-40 minutes, stirring every 10 minutes, until toasted and golden brown. Let cool and add apricots, tossing to combine. Serve over plain yogurt or ricotta with fresh fruit, if desired.