Today, I finally concocted a granola I can call my own. While I have made many batches of granola in the past, they’ve always come from recipes. My science-minded self craves structure, reliability, and accuracy. Therefore, before I set out to cook, I scour the cookbook shelf and the blogosphere for the golden ratio of ingredients. I realized that when it came to granola, this was quite hypocritical. Granola is a staple of the 1970’s, and it begs for free love. So this afternoon, I let myself go and mixed up my favorite ingredients to make the most delicious batch of granola that has ever emerged from my oven.
Inspired by a recent New York Times article, I used olive oil instead of the usual canola. This not only gave the granola a great golden color, but also imbued it with a fruity undertone. I had recently been given a giant jar of homemade honey from a farm in South Florida, and I used a generous pour to give the granola a rich sweetness. My nuts of choice were sliced almonds and bright green pumpkin seeds. I also added a healthy dose of ground flaxseed, shredded coconut, and a few grinds of sea salt.
As the granola baked away, I realized I had forgotten to add the ingredient I was most excited about: orange zest. However, this turned into a delicious mistake. The instant the warm granola came out of the oven I grated the zest of an entire orange over it and let the warm oats and nuts drink up the bright orange oil. Once it had cooled completely I tossed in dried apricots and cranberries. I’ve already munched on quite a few handfuls, and I can’t wait to have it for breakfast with Greek yogurt. I hypothesize that the results of this kitchen experiment will be well received by all taste testers
Recipe after the jump.