Servings: 8 cups
Preheat: 300
Prep Time:
Source: Super Natural Everyday by Heidi Swanson
Nutty, orange-scented and peppered with tiny currants, this has become our house granola. On occasion, I do a more decadent “weekend” version and double the butter and a bit more maple syrup.
Laura’s notes: I use raisins or dried cherries instead of currents. I generally store in freezer.
Ingredients:
4 cups/14 oz/400 g rolled oats
1.5 cups/6 oz/170 g walnut halves
1 cup/2 oz/60g unsweetened shredded large flake coconut
1/2 teaspoon fine-grain sea salt
1/2 cup/3 oz/85 g dried currants
grated zest of 2 oranges
1/3 cup/3 oz/85 g unsalted butter
1/2 cup/120 ml maple syrup
Directions:
Preheat the oven to 300 degrees with racks in the top and bottom thirds of the oven. Set out two rimmed baking sheets.
Combine the oats, walnuts, coconut, salt, currants and orange zest in a large mixing bowl. Heat the butter in a small saucepan over low heat and stir in the maple syrup. Wisk until thoroughly combined, then pour the maple mixture over the oat mixture and stir until everything is well coated, at least 30 seconds. Divide the mixture equally between the two baking sheets and spread into a thin layer.
Bake, stirring a couple times along the way, for about 35 to 45 minutes, or until the granola is toasty and deeply golden. You may want to rotate the pan once, top to bottom, to ensure even baking.
Remove from the oven and press down on the granola with a metal spatula–you’ll get more clumps this way. Let cool completely, then store in an airtight container at room temperature.