I love granola and would write a cookbook with nothing but granola recipes if anyone would publish it. Granola is delicious for breakfast with soymilk and berries or by the handful as a sweet and satisfying snack any time. It’s very easy to make, and every batch lasts a long time. This version is a new favorite. I love the crispy pumpkin seeds, and there are so many currants in 1 cup that every bite is sure to have some. You can use this recipe as your base to experiment with other flavors. Keep the quantity of maple syrup and canola oil the same, but vary the dry ingredients any way you want, as long as they combine to measure 7 cups/770 g (excluding the dried fruit, which is always added after the granola has finished cooking, but before it’s cool). Try any kind of nut, chopped or whole, and any type of seed. Play with the spice choices and quantities. Replace the currants with raisins, chopped dried apricots, or dried cherry pieces. The possibilities are endlessly delicious! —MYRA
Makes about 8 cups/880 g
4 cups/460 g old-fashioned rolled oats
2 cups/240 g raw, unsalted pecans, coarsely chopped
1 cup/140 g raw, unsalted pumpkin seeds
1 tbsp plus 1 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp ground nutmeg
1 cup/240 ml maple syrup
1/3 cup/75 ml canola oil
1 cup/160 g currants or raisins
Position a rack in the center of your oven and preheat it to 325°F/165°C/gas 3.
Put the oats, pecans, pumpkin seeds, cinnamon, ginger, and nutmeg in a large bowl and mix to combine. Pour the syrup and oil over the dry ingredients and mix thoroughly (I like to use my hands).
Spread the mixture evenly in a large (about 12-by-17-in/30.5-by-43-cm) rimmed baking sheet and bake for 20 minutes.
Remove the pan from the oven and stir the granola thoroughly with a spatula, taking care to make sure all the granola by the edges and in the corners is well blended to avoid burning. Bake for another 10 minutes. Remove, stir, and return it to the oven for 10 more minutes.
The granola is ready when it’s golden brown, fragrant, and dry. If it’s not ready after the first 40 minutes of baking, return it to the oven and continue to check on it frequently, stirring every 5 minutes, until it’s ready. Granola will burn quickly once it’s cooked.
As soon as the granola is done, remove from the oven and sprinkle the currants over the top. Stir to combine.
Place the baking sheet on a cooling rack and let the granola cool completely before storing it in a plastic bag or airtight container. It will stay fresh at room temperature for about 4 weeks, and in the freezer for months.
1/2 CUP/55G: CALORIES: 360 | FAT: 21G | CARBS: 37G | PROTEIN: 8G | SODIUM: 0MG | DIETARY FIBER: 20% | IRON: 15% | COPPER: 10% | ZINC: 10%
