A granola recipe in an ice cream book might seem random, but we actually love to snack on granola while we’re playing around with new ice cream flavors. Sometimes, we’ll even sprinkle it over ice cream and call it a nutritious snack. This recipe came from our coauthor, Olga, who came in one day bearing little cellophane bags of her signature granola. We loved its crunch and texture as well as its restrained sweetness, and were totally sold when we realized that the granola was completely vegan.
Olga’s trick is to bake the granola at a low temperature, which ensures even crisping throughout and is less likely to result in burnt bits and pieces. Olga favors maple syrup over sugar, and extra-virgin coconut oil over vegetable and on-trend olive oils. Moreover, she uses far less sugar and oil than any other recipe we’ve seen, and the best part is you can’t even tell—the granola still tastes amazing.
MAKES ABOUT 7 CUPS
3 cups old-fashioned rolled oats
1½ cups raw pecans, coarsely chopped
1 cup unsweetened flaked coconut
1 cup raw pumpkin seeds, sometimes called pepitas
⅓ cup extra-virgin coconut oil
⅓ cup pure maple syrup
1 tablespoon raw white sesame seeds
1 teaspoon (4 grams) kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
1 cup dried tart cherries
1. Preheat the oven to 300˚F; position a rack in the middle.
2. In a large bowl, stir together all of the ingredients except the cherries and spread the mixture evenly on an 18 x 13-inch rimmed baking sheet. Bake for 40 to 45 minutes, stirring every 10 minutes, or until golden brown and toasted. Let completely cool on the baking sheet on a wire rack.
3. Place the cooled granola in a large bowl and stir in the dried cherries. Transfer to a jar and seal. The granola will keep, well sealed, at room temperature for about 3 weeks.