It took more than 10 attempts to get this granola recipe to my satisfaction. Crunchy. Just slightly chewy. Big clusters that break apart easily. The perfect touch of brownness. And ridiculously addictive. You have been warned.
Serves 8 to 10
Ingredients
3 cups (250 grams) rolled oats (not instant oats)
1 cup (50 grams) desiccated coconut
1 cup walnuts (100 grams), coarsely chopped (I tried pecans in one batch, but walnuts were tastier and cheaper)
1/4 cup (25 grams) wheat germ
2 tablespoons (25 grams) olive oil
1/2 teaspoon salt
1/2 cup (160 grams) maple syrup
Preheat oven to 150 deg C. Line a large tray with baking paper (aluminium foil works too, but the final product will stick slightly to it and FOIL your attempts to get huge chunks).
Mix all the ingredients in a large bowl. Get your hands dirty.
Pour the mixture onto the lined tray and press it down evenly. Use your entire body weight. This is key to getting the ingredients to stick together and form clusters.
Pop into oven for about an hour. Rotate the tray at the halfway point so it browns evenly. Check on it five to 10 minutes before the time is up, in case your oven runs hotter than mine and it burns.
When the surface feels dry and not sticky, looks a nice shade of brown and smells totally irresistible, turn off the oven and let it cool inside for a bit. You can also cool the tray on the countertop if you simply cannot wait.
When it is completely cool, break the giant slab into chunks and store in an airtight container or fridge.
You can also add a cup of dried fruit. Dried cranberries go well, but this granola is pretty good all by itself. It should be able to keep for two weeks, although that has yet to happen. Mine is always gone within days.
