MAKES: ABOUT 5½ CUPS
TIME: 1½ HOURS
There are as many granola recipes as stars in the sky; this is my star in the constellation: maple-sweetened, slow roasted until crisp, with a delicate glossy sheen on the oats. Plenty of ginger and a shot of Maldon salt sparks the sweetness of dried fruit; this is one bold granola! Sprinkled over fresh-cut fruit or berries, this is the simplest of fresh, wholesome breakfasts. You’ll never settle for a bag of the health-food-store stuff again.
½ cup pure maple syrup
1 tablespoon olive oil or melted virgin coconut oil
½ teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice or nutmeg
5 cups old-fashioned rolled oats (use gluten-free oats if you’re gluten free, obviously)
½ cup chopped toasted walnuts or toasted pumpkin seeds
¾ teaspoon coarse salt (such as Maldon)
1 cup dried cherries, cranberries, flame grape raisins, or finely chopped apricots
WRATH OF AMARANTH GRANOLA
Homemade popped amaranth adds a smoky crunch that’s fantastic in this granola. Preheat a large, dry (don’t add oil) saucepan with a lid over medium-high heat. When the pan is hot, pour in ⅓ cup uncooked amaranth, cover, and occasionally shake the pan. The amaranth will begin to pop in about 2 to 3 minutes; when it starts, frequently shake the pan; if left on the stove for an extra minute or two, it will burn. Once most of the popping has stopped, immediately pour the amaranth onto the oats before adding the maple mixture.
1 Preheat the oven to 325°F. In a large mixing bowl, whisk together the maple syrup, oil, vanilla, ginger, cinnamon, and allspice until very smooth.
2 With a rubber spatula or large wooden spoon, fold in the oats and nuts and coat everything thoroughly with the maple mixture. Sprinkle with coarse salt and thoroughly stir again. Spread in an even layer in two 13 × 9-inch baking pans lightly sprayed with olive oil cooking spray. Bake for 35 to 45 minutes, stirring occasionally and watching carefully, until the oats have a golden color. When finished baking, promptly remove the oats from the oven and transfer to a bowl, as they will continue to cook for the first few minutes out of the oven and may burn.
3 While still hot, fold in the dried fruit; the heat will steam and soften up the fruit. Cool completely (at least an hour) before tightly sealing in glass or plastic containers; enjoy within a week for the best flavor.
A maple syrup tip: spray the insides of your measuring cup with a generous coating of cooking spray, then measure your syrup. It will slide easily out of the cup into the bowl, just like that.