Granola is surprisingly easy to make. Vary the recipe by using a different spice, nut or sweetener to suit your taste.
- 1/2 cup maple sugar
- 1/2 cup applesauce
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons blackstrap molasses
- 3 cups rolled oat
- 1 cup roughly chopped almonds
- 1 cup desiccated coconut
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon kosher salt
- Heat oven to 325°F. Combine the maple syrup, applesauce, oil and molasses in a small saucepan, and heat until just simmering. Remove from heat and stir until smooth.
- Combine the oats, almonds, coconut, sugar, cardamom and salt in a large bowl and stir to combine thoroughly. Pour the syrup mixture over the oats and stir with a rubber spatula until both mixtures are evenly incorporated.
- Spread the mixture between two rimmed baking sheets lined with parchment paper and bake for 50 minutes. Halfway through baking, remove the baking sheets from the oven and stir the granola with a spatula, and then spread it back evenly on the sheet. Rotate the pans and continue baking until the granola is golden brown and toasty.
- Once the granola comes out of the oven, give it another stir, spread it back evenly on the sheet and let it cool completely. Transfer to a plastic storage container; it will keep for 1 to 2 weeks.
Makes about 5 cups.
Note: Desiccated coconut is shredded dried, unsweetned coconut. If you can’t find it in your supermarket, look in health food stores.