A delicious homemade granola perfect for breakfast or snacking.
Prep Time: 10minutes
Cook Time: 40minutes
Servings: 10servings (makes about 5 cups).
2 1/2cupswhole oats(1/2 pounds)
1cupwhole, raw almonds(4 ounces)
1/4cupplus 3 tablespoons coconut sugar (or light brown or unrefined cane sugar)(2 ounces)
zest of 1 large naval orange
1/4cupminced, candied ginger
3tablespoonsblack sesame seeds
4tablespoonsunsalted butter(2 ounces/ 1/2 stick)
2tablespoonstoasted sesame oil
3tablespoonsmild-flavored honey(2 ounces)
1teaspoonsea salt (yes, 1 teaspoon)
Position a rack in the center of the oven and preheat to 300º. Line a rimmed baking sheet with parchment paper. Have a second rimmed baking sheet and piece of parchment ready.
In a large bowl, combine the oats, almonds, sugar, orange zest, ginger and black sesame seeds. In a small saucepan set over a low flame, melt together the butter, sesame oil, honey and salt, stirring to dissolve the salt. Pour over the oat mixture, tossing to combine thoroughly.
Dump the mixture onto the lined baking sheet, and spread it into a thin sheet no thicker than an almond. Ideally, the edges will be slightly thicker than the center as they will bake faster. Lay the second piece of parchment over the granola, and place the second sheet pan on top, right-side up, making a little granola sandwich.
Slide the whole thing into the oven and bake for 20 minutes. Rotate and continue baking another 20 - 30 minutes, peeking under the parchment to make sure the edges aren't burning, until the granola is a rich golden brown. It will still be soft, but should crisp up as it cools. (If the granola is still soft after cooling, break it up into large clumps and return it, uncovered, to a low oven [around 150º] and let it dry out for 30 minutes or so. If it still isn't crisp, leave it, uncovered, in a turned-off gas oven with a pilot light, overnight.)
Let the granola cool completely, then break up into large sheets or clumps,and store in an airtight container for up to a month.
Enjoy over fruit and yogurt for breakfast, alone for a crunchy snack, or over ice cream for a decadent dessert.
Adapted from Casey Hayden of Moose’s via Claire Legas.This granola takes a bit longer to dry out and crisp up than others, due to the honey and candied ginger, but it is well worth the wait. (For a crispier version, you can substitute 3/4-1 teaspoon powdered ginger for the candied ginger and 2 ounces of agave for the honey; though I prefer the flavor of the version posted below.)To make this vegan, substitute coconut oil for the butter and agave for the honey. If you're allergic to gluten, make sure your oats are certified gluten-free.All ounce measurements are by weight.Nutritional values are based on one of ten servings.