hola, granola
aside from my massive sweet tooth, i prefer baking over cooking because i am a total square.
i thrive on the structure and precision that baking provides, and agonize over loose measurements that cooking often involves. if you’ve ever tried to get a recipe from your mom, chances are you’re all too familiar with the “oh…you just add a little bit of this until it feels right” measurements. however, this granola has helped me break out of my perfectly dimensioned box and get acquainted with my rebellious side that ignores the measuring cups (well at least when measuring the things that i can’t get enough of, like coconut. you can never have too much coconut. unless you’re deathly allergic like my sister - sorry judy) and uses my hands to throw in a litto bit of this and a lotta that. i still have a long ways to go in limprovising, but with each surprisingly successful batch of this granola, i’m slowly but surely learning to let go and have fun with it. and to always add more coconut.
this granola is also known as my pantry purge granola because i usually throw in odd amounts whatever nuts/dried fruits i have leftover from other baking projects. my favorite is a combo of pumpkin seeds, pecans, almonds, and dried sour cherries. hazelnuts and dried figs are a close runner up. also yes the two different types of coconut are completely necessary!! when buying sweetened shredded coconut, don’t get the fancy organic ones - they’re usually too finely shredded and dry. i opt for the cheap, non-organic variety like this one.
oh! i’ve also made a playlist to pair with this recipe. like this granola, it’s a hodge-podge of different things but overall easy-going and a nice way to start the day. enjoy!
hola granola
ingredients:
dry ingredients
3 cups rolled old fashioned oats
½ cup millet
2ish cups of nuts, loosely chopped unless you dgaf
1½ cups unsweetened coconut chips
⅓ cup sweetened shredded coconut flakes
1 teaspoon salt
1 cup dried fruit, optional
wet ingredients
½ cup maple syrup
⅓ cup olive oil
instructions:
center the metal rack in the oven and preheat to 300°f. line a metal baking sheet or two with parchment paper.
place all dry ingredients except for dried fruit if using in a large bowl and give it a good stir with a wooden spoon or rubber spatula. drizzle in the maple syrup and olive oil and mix until everything is coated and there are no dry spots, then transfer it to the lined metal baking sheet, making sure it’s evenly spread out on the pan.
place in oven and bake for 40-45 minutes or until golden brown, checking every 15 minutes or so to stir the granola around and help it evenly bake. it’s ready when the coconut chips are golden brown but not burnt. add the dried fruit and mix in, if using. don’t make the same mistake i always do snacking on it straight from the oven - you’ll burn the roof of your mouth, then won’t be able to enjoy this granola to the fullest. plus, it gets exponentially crunchier and better as it cools. chill for at least 10 minutes before you start qa/qc tests on the granola, then store whatever’s left on the pan in an airtight container once it has cooled completely. if you have divine self control, this granola will still be excellent several weeks later when stored at room temperature.
photography by emily lai.
