Serious Eats: Recipes

Cook the Book: Grain-ola

Posted by Alaina Browne, April 26, 2007

In early 2003, Heidi Swanson, an enthusiastic cookbook consumer, made a resolution: "When you own over 100 cookbooks, it is time to stop buying, and start cooking." From that resolution sprang a food blog—one of the earliest, in fact—called 101cookbooks (soon to be followed by Mighty Foods). Things have come full circle, and Heidi finds herself writing cookbooks these days. The recipe that follows is adapted from her latest, Super Natural Foods.

Grain-ola
- makes about 10 cups -

Heidi says: "Although we think of granola as health food, many of the versions currently available are made with highly processed oils and refined sweeteners. This granola, a favorite of mine, is a mix of honey- and citrus-kissed oats toasted until golden and then tossed with a colorful selection of dried tropical fruits. It keeps well stored in a glass jar and makes a great housewarming gift. Serve with creamy, cultured yogurt and fresh fruit for a perfect pairing."

Ingredients
4 cups old-fashioned or quick-cooking rolled oats

3/4 cup unsalted raw sunflower seeds

1 cup walnuts or macadamia nuts, chopped into halves or quarters

11/2 cups unsweetened shredded coconut

11/2 cups assorted unsulfured dried fruits (try tropical fruits like dried pineapple and dried papaya), chopped

Grated zest of 2 oranges

3/4 cup raw mild-flavored honey

1/4 cup coconut oil

Procedure
1. Preheat the oven to 300°F and set aside 2 rimmed baking sheets.

2. Combine the oats, sunflower seeds, walnuts, coconut, dried fruits, and zest in a large bowl. Heat the honey and coconut oil in a small saucepan over low heat, whisk to thoroughly combine, then pour over the oat mixture and stir until everything is well coated.

3. Divide the mixture between the baking sheets and spread into a thin layer. Bake, stirring every 10 minutes, for about 40 minutes, until toasty golden brown. Cool completely, then store in an airtight container at room temperature.

Photograph courtesy of Heidi Swanson

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