I saw this recipe for granola in the New York Times Magazine on Sunday. Ok, I am pretty skeptical about most granola recipes. I am really wary of recipes that come from super fancy New York restaurants. This formula is not so different from the Mark Bittman template I usually follow. But something about including olive oil and coconut chips just inspired me to give this a try.
It turned out that I didn't actually have any coconut chips, and neither did Trader Joe's. But I did have pepitas, oats, grated coconut and a variety of dried fruits. The key to this granola is the brown sugar, maple syrup and olive oil that make up the coating for the oat mixture. When you bake the granola, this sugary mix becomes heavenly.
Hands down, this is the best granola I have ever produced. It is definitely sweeter and richer than my typical recipe, but I am still willing to bet that it is far healthier than the average store-bought granola. Give it a try.
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