granola no. 3

It appears that certain food bloggers have a problem with posting granola recipes.

And by problem, I mean we just can't stop ourselves.

Back in January 2011, I brought you Naomi's granola, full of dried blueberries and cranberries with a whiff of almond.

Then last November, I had to tell you about Megan Gordon's genius hazelnut cacao nib granola.

You probably thought that was enough.

But no. I can't stop. I eat granola almost every Monday, Tuesday, Wednesday, Thursday and Friday morning. I like a bit of variety in my life.

Although, the funny thing is that this granola is quite plain, and that's what keeps me coming back to it. It's the perfect combination of lightly toasted oats and nuts and it's not very sweet, which I find is a good thing these dark mornings when I sip my black tea desperately and am barely awake enough to make eye contact with the husband across the table.

It's plain, easy-going and perfect for most mornings. I first made it last February, although Molly posted it almost a year earlier. I've made a few adjustments to proportions – I like more oats, less coconut and fewer nuts – but the essence is the same.

Molly calls it "Granola No. 5" because it's the fifth granola recipe she's posted. After careful consideration, I'm calling my version "Granola No. 3." You can do the math.

one year ago: hazelnut cacao nib granola
two years ago: japan in pictures and japan in food
three years ago: potato chip cookies

granola no. 3
adapted from orangette's granola no. 5
bakes a lot of granola, maybe 12 cups

750 g. (about 7 1/2 c.) rolled oats*
65 g. (about 1 1/4 c.) coconut flakes or chips
300 g. (about 2 – 3 c.) nuts,** chopped
2 tsp. Diamond kosher salt (or 1 tsp. regular salt)
240 ml (1 c.) maple syrup
160 ml (2/3 c.) olive oil

Preheat the oven to 300 degrees Fahrenheit. Line one large or two regular baking sheets with parchment paper.

Get out your biggest bowl and mix the oats, coconut, nuts and salt together well. Add the maple syrup and olive oil, and stir until everything is coated. Spread it evenly onto the baking sheet(s).

Bake for 20 minutes. Take it out and stir carefully. Bake for another 15 minutes. Stir and decide if it's done enough for you. You'll probably want to bake it for another 5 or 10 minutes. Look for the coconut and nuts to toast, and the oats to be lightly golden brown. (Remember, it will bake and set a bit more as it cools.)

Let cool completely on a rack. Store it in an airtight container on the counter. Molly says that if you want to keep it longer than a couple weeks, you could freeze some of it – but we've never needed to.

* If you're making this for a Celiac, make sure you use oats that are labelled "wheat-free" or "gluten-free."
** I like a combination of hazelnuts and walnuts and often throw some almonds in. You could also use some seeds here. I find seeds are often too adventurous in the morning.