If you’ve been following my tweets (and you should, if you want more updates than this blog is currently providing), you know I’ve been on a several-month quest for the perfect granola and granola bar recipe.
It’s been a frustrating quest. For granola, I like it not too sweet, clumpy, and with lots of nuts and dried fruit. Most of the recipes I had tried were way too sweet. Some of them made clumps like brittle– too hard and too sticky. Some didn’t clump at all. And don’t get me started on the bars– that’s a whole other blog post entirely. I gave up and stopped eating granola all together.
Until a couple of weeks ago, when I went to Baked and Wired bakery, and tried their granola, known as Hippie Crack. This still wasn’t the perfect granola– still a little too sweet for my tastes– but it was on the right track. It had a good amount of nuts and fruit. I searched for a recipe online, and stumbled across this one by Terra.
Now, this recipe doesn’t exactly replicate Baked and Wired’s Hippie Crack. But it’s still darned good. Dare I say, it’s addictive. So addictive, in fact, that Lipby and I have gone through a batch in less than a week. We eat it for breakfast (he eats it with milk, I with Greek yogurt) and snack on it between meals. It’s just sweet enough, and there are enough clumps to please me.
I’ve adapted the recipe a little. My version is below.
5 cups rolled oats
1/2 cup of melted butter (I really need to use coconut oil as called for in the original recipe, but I haven’t gotten around to buying some)
1/2 cup maple syrup
1 cup chopped pecans
1 cup slivered almonds
1 cup chopped walnuts
1 cup flaked coconut
2 tablespoons ground flax seed
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/2 cup dried blueberries
1/2 cup dried cherries (ideally, I wanted to use blueberries and cherries, but I used 1/2 cup raisins because that’s what I had available)
In a large pot, combine melted butter and maple syrup.
Add rolled oats, nuts, flax seed, and coconut. Mix well.
Preheat oven to 350°. Spread granola evenly on two sheet pans, mashing it down. Bake one sheet at a time for 20-25 minutes, or until granola is golden brown.
Let cool for about 15-20 minutes. Transfer granola to large mixing bowl, breaking up into clumps. Mix in dried fruit. Store in a sealed container when completely cooled.