In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
Just the other week, I woke up drooling over cheesy, decadent nachos. This week, my dreams led me down a different, but no less delicious path: the ideal granola. Thanks to its not-too-sweet, perfectly crunchy balance of oats to nuts (alongside a few other necessary extras), this granola will forever change the way you look at the breakfast staple. This recipe will serve 6–8, but feel free to scale up everything equally if you want to make a bigger batch (trust us, once you taste it, you’ll likely want to).
1 cup rolled oats
2 tablespoons white sesame seeds
¼ cup raw, unsalted pepitas
¼ cup raw, unsalted sunflower seeds
½ cup raw, unsalted almonds
¼ cup shredded, unsweetened coconut
⅓ cup honey
⅓ cup coconut oil
½ teaspoon vanilla extract
Preheat oven to 350°F.
In a large bowl, stir together oats, sesame seeds, pepitas, sunflower seeds, almonds, and shredded coconut to combine. Set aside.
In a medium pot, combine the honey, coconut oil, and vanilla extract. Place over medium heat and cook, stirring continuously, until oil is just melted and ingredients are fully combined, about 2 minutes. Remove from heat.
Pour honey mixture into bowl with oat mixture, and stir until oats are coated and everything is fully combined.
Transfer granola to a parchment-lined baking sheet and spread in an even layer. Bake for 10 minutes. Remove from oven and stir carefully, then spread in a single layer again and bake until dried and crispy, about 10 minutes more.
Remove from oven and, still on baking sheet, push granola into 2 equal piles to form clusters. Allow to cool at room temperature, about 30 minutes.
Enjoy your homemade granola with almond milk, over Greek yogurt, or on its own! Store leftovers in an airtight container at room temperature for up to 1 month.
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