Confession: I’m a granola freak. I make a big batch most Sunday evenings, and then munch my way through it all week long. My latest version is kissed with cinnamon and sweetened with pure maple syrup. In other words, it’s outrageously delicious. It’s also a cinch to make.
The ingredients for this breakfast bliss were inspired by a recent trip to Tierra Farm in Valatie, NY. The farm’s retail store offers a dazzling selection of 100% organic produce, including nuts, seeds, and dried fruit. They also sell organic fair trade coffee. I purchased a mixture medium and dark half-decaf beans, which, when brewed, offered a depth of flavor you would not believe.
We can discuss the merits of fair trade coffee beans in a future post. Meanwhile, let’s make some crunchy-munchy granola!
Now line a baking sheet with a piece of parchment paper. I use high-quality (and thus re-usable) parchment that is pre-cut to fit my baking sheets. You can order the sheets in bulk, just as I do, from this online source.
Bake on the lower-middle rack of a preheated 325°F oven until lightly colored — 40-45 minutes. (I used to bake my granolas at 350°F, and stir them every 7 minutes or so. Mercifully, the lower oven temperature eliminates the need to stir.)
Cool on the tray for 1 hour. Then break up the works (yes, I ate the segment you see pictured above, and yes, it was delicious), and put them in a big mixing bowl. You can, of course, use the same mixing bowl you started with. Just wash it out and dry it first.
Can’t find dried blueberries or mulberries locally? Substitute other dried fruit, such as golden raisins and cranberries.
Folks, I wouldn’t hesitate to pour this granola into attractive glass jars, and offer it as a birthday or Christmas gift to my foodie friends. It’s the kind of unique-boutique gift they would actually use.
Here, for your convenience, is a printable version of the above.
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