Last updated on January 27th, 2016
TRUE 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. It’s outrageously delicious. And it’s 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!
Tip 4 cups of organic oats into a 5-quart bowl. For maximum crunch, be sure to use “old-fashioned”, not “quick-cooking” oats.
Add 1 cup of shredded, organic coconut…
1 cup of sliced, organic raw almonds…
And 1 cup of organic sunflower seeds.
Mix thoroughly with the big green spoon that “spoke” to you at a kitchen supply store.
While taking the worst photograph in your life, stir in 3/4 cup of organic safflower oil.
While taking the second worst photograph of your life, stir in 1/3 cup of pure maple syrup.
Also stir in 1 1/2 teaspoons (or more, to taste) of ground, organic cinnamon…
And 1/2 teaspoon of kosher salt.
Stir and stir until every flake, seed and nut is thoroughly coated.
Now line a baking sheet with a piece of parchment paper. I buy this paper in bulk from Amazon. It is pre-cut to fit my baking sheets.
Scoop the granola onto the prepared sheet, and spread it out as evenly as possible.
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.
Crush the segments with a stout spoon.
And then…
And then…
Gently fold in 1 cup of dried, organic, wild blueberries…
And 1 cup of dried, organic, mulberries.
Can’t find dried blueberries or mulberries where you live? Substitute other dried fruit, such as golden raisins and cranberries.
Ready to taste this colorful concerto?
It’s yummy with yogurt, milk, or ice cream. I have not tried it with beer.
Folks, I wouldn’t hesitate to pour this granola into attractive glass jars, and offer it as a Christmas gift to my foodie friends. It’s the kind of unique-boutique gift they would actually use.
Here, for your convenience, is a copy-and-paste of the above recipe. (Not sure how to copy and paste? Watch this short video).
Organic Cinnamon-Maple Granola
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 2 quarts of cereal
4 cups organic oats (plain, not “quick-cooking”)
1 cup organic shredded coconut
1 cup raw, organic sliced almonds
1 cup organic sunflower seeds
3/4 cup organic safflower oil (or use the oil of your choice)
1/3 cup pure maple syrup
1 1/2 teaspoons organic ground cinnamon
1/2 teaspoon kosher salt
1 cup dried, organic wild blueberries*
1 cup dried, organic mulberries**If you can’t find dried mulberries and wild blueberries, substitute other dried fruit.
Adjust oven rack to the lower-middle position; preheat oven to 325°F
Tip the oats, coconut, almonds, and sunflower seeds into a large (5 quart) bowl. Stir to combine. Then stir in the oil, maple syrup, cinnamon and salt. Stir thoroughly to insure all ingredients are coated.
Line a baking sheet with parchment paper. Pour the granola onto the sheet, and spread it out as evenly as possible. Bake until lightly browned — 40-45 minutes. Cool on the sheet for 1 hour.
Break up the chunks of granola, and put them in a big bowl. Then crush with a stout spoon or spatula. Gently fold in the dried fruit.
Serve with yogurt, milk, or ice cream.
Store the granola for up to 7 days in a sealed plastic bag or airtight jar.
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Related Posts:
Cranberry-Almond Granola
Pumpkin-Spiced Cinnamon Rolls
Perfect, Easy-to-Peel Hard-Cooked Eggs
Cary Bradley says
Terrific inspiration I need to get some made this weekend, thank you so much, Kevin! Have just finally visited our 1/2 hour away food coop which has bulk wonders galore, which I’ve been missing since the 70s. I know, I know, don’t say it. 🙂 I promised my husband that if he didn’t buy the granola they offered that I’d make him some of Kevin’s granola. We won! Love the maple syrup in this one. Also love to add the secret ingredient of cardamom seeds popped from cardamom pods learned from our sweet cafe down at the shore, which has sadly gone out of business now. The tiny seeds add an unusual allure that made me nuts until the maker shared the secret. I’m now not nuts. 😉 Thanks, pal!!!
Kevin Lee Jacobs says
Hi Cary – A whisper of cardamom sounds great. Let me know how the granola turns out for you!
Beverly, zone 6, eastern PA says
It’s beautiful ! And nutritious !
I have always wondered how to make granola.
Dried cherries come to mind as a possibility in addition to the other fruits mentioned. Thanks again for another wonderful idea.
The only thing that spoke to me at the kitchen supply store was the clerk, but I will linger longer in the spoon department and see if anything happens.
gina gillispie says
oh my heavens this looks divine. I think I have all those ingredients except mulberries in my pantry…I was just about to use my golden raisins and sunflower seeds in some sticky buns but this might be the way to go because I am also chilling pumpkin beer! Love the copy/paste link but I don’t have to watch that b/c I already know how. Have a great weekend…mine includes a sweet wedding.
Alli says
Just started reading your blog after my mom recommended it to me. I am thoroughly enjoying your posts!
Karen says
What are your thoughts on Ceylon Cinnamon & Cassia Cinnamon?
Recently I’ve read that the Cassia Cinnamon can cause health issues?
Katie S says
Yum! I’m making some today!
Kate says
Yummmmmmm, gonna make this all winter long. Thank you
Abigail says
Dear Kevin,
Thank you for mentioning Fair Trade coffee. I hope you will continue to spread the word about this way to do help coffee growers and workers. Once I learned about Fair Trade coffee, it became the only kind I will buy. There are many delicious choices with the “Fair Trade” logo and it is either the same price or only a couple of dollars more.
Abigail
OppsieDaisy says
LOVED the post, and can’t wait to make my own granola!!! Without you, I never would have known it didn’t come from a granola bush!!
Joyce says
Kevin,
I know you don’t generally worry about fat in recipes but for those of us who do, great granola can be made with much less oil and fewer calories.
An approximation of the ingredients is: 4 cups of old fashioned rolled oats (not quick cooking) mixed with about 2 cups of an assortment of nutty things, like almonds, sunflower seed, pumpkin seed, sesame seeds etc. Then mix 1/2 cup each of water and 1/2 cup of maple syrup or molasses or honey or a combination, then add into the oat and nuts. Mix well and spread on a generously oiled cookie sheet. During baking turn the granola over so the mix gets a bit of the oil coating. Enjoy.
Your recipe will probably work this way too.
Margie says
Making this now. It smells great! Will use on my homemade yogurt.
nancy friesen says
Oh, yes,homemade granola… a staple in my life for years. My recipe calls for 3 POUNDS of oats… and of course many other nutty goodies. It lasts more than a week but never gets old or rancid when kept in an old pretzel tin. I like the idea of maple syrup as sweetener instead of my honey
Sherrill says
Been years since I made my own granola. I’m inspired. I’m on a mission to find dried mulberries. Maybe I’ll plant a tree and dry my own……. naaah.
Annie says
I have never made homemade granola. Tiz about time….This sounds delicious!
Thanks much Kevin,
Ed Morrow says
Kevin,
Looks really good and easy to do,
How’s the cookbook coming? Soon?
All the best,
Ed Morrow
Carmel Valley, CA
Gretchen says
It’s been a long time since I made granola, but this is definitely going to reactivate that happy task. I’ve fount a spot for ordering dried mulberries and lots and lots of intriguing goodies at Nuts.com. Love your idea of giving this fabulous granola for gifts.
mimi wheeler says
Love your blog Kevin. thanks!
My blog:mimischocolateblog.com gives you a granola recipe where you add cacao/cocoa nibs and that’s another fun flavor in you granola. I am excited about ordering parchment paper in right size from Amazon.
Tree Ethington says
This sounds awesome. I like the sounds of it and cannot wait to make some. With a teenage boy in house, this is going to be gone fast… maybe I will sneak some extra nutrition into it, or maybe not. smiles
Kevin Lee Jacobs says
Ed Morrow – I’m still waiting for word on the cookbook. Keep your fingers crossed, okay?
mimi wheeler — Oooh, chocolate. Do I dare??? Yes, I think so. Pre-cut parchment paper is a real time-saver — no more tearing/folding, etc.
Tree Ethington – This granola is super-nutritious. Bet your son will love it.
Mickie Christiansen says
Delicious! I used a mix of coconut oil, olive oil, butter…..yum. Just realized after eating it, the berries were left out. I had to remedy that and used a mix of dried berries, and grated orange peel, and small pieces of dried organic candied ginger……over the top…….! Fun and easy and rewarding, and a container is on its way to Tokyo. I am sure they will love it too.
Kate says
Love, love, love Tierra Farms! I’m addicted to their Cajun cashews but all their stuff is just great. I’m going to have to stop and pick up supplies to make this, it sounds delicious.
debra says
I make granola bars with brown rice syrup—no oil at all. Works well and is wonderful.
Doris Gaumont says
Have been waiting for enough time to be able to make this, this afternoon was when I had the extra half hour and would be in the house long enough to monitor it in the oven. It is delicious and I had my hubby sample it before dinner and he said lets have this and the yogurt you make, we will have that for desert tonight. What a combo your yogurt with your granola, and it’s a keeper combo for this household. Thanks so much for coming up with these easy to do recepes Kevin, they make me a star in the kitchen. Thanks for sharing!
Kevin Lee Jacobs says
Doris – So glad you like both the yogurt and the granola, and that you took the time to tell me so! Bon Appetit!
deborah bernstein says
Love your blog! I’ve been making granola for years, but never mixed in mulberries. We pick both purple and white mulberries here in Warwick in suumer and love them. But never thought to dry them. Or can you buy them dried?
Faye says
I started making this every week. It is very good. I haven’t been able to find mulberries so I substitute other dried fruit as you suggested. Also, I bake mine at 250 degrees for 1 hour and I don’t have to stir it. Thanks!
Jacki Kropf says
I made this tonight …double batch. Cost me around $30 for the ingredients not counting the maple syrup. It’s worth every penny! Excellent, best I’ve tried, thanks.
Jeri says
I use coconut oil in my granola mix with the maple syrup. I add chopped pecans as well. Delicious!
Donna Drecksel says
Looking for your yogurt recipe. Curious about mulberries – will try nuts,com. Love your zucchini recipes. Find your gardening info very helpful. In short love your blog-look for it every week. Many thanks. Found polka dot scrappers and have started my own private collection.
Donna Drecksel says
More info about the two kinds of cinnamon please. What is your source. Thanks very much