It’s been a long time, granola. I loved you and left you, because oatmeal is cozier in the wintertime, and yogurt with raisins and nuts is faster in the spring and summer. But now that summer’s wrapping up, I’ve come to find you again, and man are you as delicious as I remember. I think we’re going to be seeing much more of each other.
This is granola recipe #4 on One Wooden Spoon, but listen – it’s completely different than the previous three. For instance: Coconut oil. Unchopped nuts. Alcohol. No dried fruit and no mid-bake stirring. Mysterious baking method. The granola comes out clung together in crisp clumps – none of the chewiness of the pumpkin granola or the small loose pieces of the lemon and Country Inn. It’s like a whole new world, and I loved it. Also: coconut + rum. I’ll kiss summer goodbye with that.
Notes: This recipe requires two baking sheets of roughly equal size, which is a drag in small kitchens where storage is at a premium. It also makes less granola than the other recipes, so curb your grand plans to live off this for a month of breakfasts unless you up the recipe and make multiple batches. We probably got 7 generous servings out of this one.
adapted slightly from The Bojon Gourmet
2 1/2 cup large flake oats
1/2 cup cashews
1/2 cup almonds
1/2 cup sugar
1/2 cup unsweetened coconut
1/4 cup coconut oil
1/4 cup maple syrup
3/4 tsp salt
1 tsp vanilla
2 tbsp dark rum
1. Heat coconut oil, maple syrup and salt in a small saucepan over medium heat. Meanwhile, combine oats, nuts, sugar and coconut in a large bowl.
2. When the coconut oil has melted, add rum and vanilla to the saucepan; stir to combine. Pour the mixture over the oats, and stir until the granola is evenly coated.
3. Scoop granola onto a baking tray lined with parchment paper. Pat the granola down so it is thin, slightly raised at the edges. Cover the granola with another sheet of parchment paper, and place a second baking tray snugly over top. Bake like this, sandwiched, for 20 minutes at 300 degrees. Rotate the pan, and continue baking for an additional 15-25 minutes, until golden-brown. Remove the top baking sheet and parchment paper, and allow the granola to cool. Break into pieces and store in tupperware on the counter.