This may be the best granola ever. I’m not just saying this because I made it myself. I’m also not just saying this because I’m on a granola kick.
Granola is incredibly easy to make, but somehow, my granola-making happens in spurts. I go through phases where I make granola on a weekly basis, and then eat it multiple times a day, and then nothing. Weird, eh?
When I received a sample of Three Farmers camelina oil a few weeks ago, its intensely nutty flavor was screaming to be baked into granola, and thus, my love for granola was renewed. The best part about Three Farmers oil (besides the omega 3s and 6s) is that you can enter the product code on the bottle and trace the bottle back to the farmer that grew the camelina seeds used to produce your oil. Traceability is a good thing in my books.
I made two batches of this granola, one using only Three Farmers oil, and the second using half Three Farmers and half coconut oil. Both batches were delicious, but the nutty flavor from the camelina oil was a little too strong in the batch of granola made with just Three Farmers oil. Using two oils is better flavor-wise because the coconut oil cuts down the nuttiness of the camelina oil just a touch. Plus, Three Farmers oils is a little pricey, so using it in combination with another oil is a little more budget-friendly. The texture of the granola was light and crispy, and the nuttiness from the Three Farmers oil was just right when mixed with coconut oil. You can add any nuts and dried fruits to your granola, but I love to make granola with dried cranberries, pistachios and flaked (not shredded) coconut. Obviously, I sweeten my granola with maple syrup, but you could use honey, agave…. I’m already planning my next batch, which I think will contain some dried apple, pecans, cinnamon, and maple.
Hi, my name is Janice, and I’m addicted to granola. Again.
- 3 cups large flake oats
- 1 cup shelled raw pistachios
- ½ cup maple syrup
- ½ cup oil (I used ¼ cup melted coconut oil and ¼ cup Three Farmers oil)
- ½ tsp grey salt
- ½ tsp nutmeg
- ½ cup dried cranberries
- 1 cup toasted flaked coconut
- Preheat the oven to 300°F.
- In a medium bowl with a wooden spoon, stir together the oats, pistachios, maple syrup, oil, salt and nutmeg so that the oats and nuts are evenly coated. Spread the mixture in an even layer on a rimmed baking sheet (~12×17-in). Bake for 30–40 minutes, rotating the pan as needed so the edges don’t get too brown, and stirring every 10 minutes (for a loose granola) or once halfway through the baking (for more clustered granola).
- Remove the pan from the oven when the granola is crisp and golden brown. Pour the cramberries and toasted coconut over top. Let cool completely before crumbling and serving. Store in an airtight container.