This granola is one of our most popular dishes at the Smile. The trick is to cook it at a low temperature and stir the mixture often so that the oats get evenly crisp and golden. We serve it over Greek yogurt with chopped dried figs and dates, for a hint of North African flavor.
6 cups rolled oats
1 1/2 cups raw almonds, roughly chopped
1 1/2 cups raw pecans, roughly chopped
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
6 tablespoons honey
1/4 cup light brown sugar
1/4 teaspoon kosher salt
Plain Greek yogurt or milk, for serving
Chopped dried dates, for topping
Chopped dried figs, for topping
Fresh berries, for topping
1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, nuts, oil, maple syrup, honey, brown sugar, and salt and mix well.
3. Spread the mixture onto the prepared baking sheets in as even a layer as possible.
4. Bake for 30 minutes, then stir very well. Continue to bake, stirring every 30 minutes, until golden brown and slightly crisp, about 2 hours total.
5. Let cool completely; the oats should feel completely dry and crisp. Transfer to an airtight container and store in a cool, dry place.
6. Serve over Greek yogurt or with milk. Top with dates, figs, and fresh berries. Makes about 10 cups.
“A starter of minted sugar snap peas with olive oil and sea salt makes for delightfully crisp snacking; washed down with a glass of basil lemonade it’s the perfect late-afternoon refreshment. Those who prefer to lay real groundwork before dinner can dig through dips of roasted carrot, ground almond, and yellow split pea with miniature baguette slices” -via The New Yorker