Breakfast

Breakfast

Kandy Spice Granola

Makes about 10 cups.

Kandy Spice is inspired by the place in central Sri Lanka where we source our fair trade cinnamon.

In this granola recipe, the warm flavors of Kandy Spice contrast with the bright ones of dried apricots and candied ginger.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
2 cups raw sliced almonds
1/4 cup whole sesame seeds
3 tablespoons organic brown sugar
1 teaspoon kosher salt
4 teaspoons Kandy Spice
1/2 teaspoon dried orange zest
1/3 cup light oil, such grapeseed or safflower
3/4 cup mild honey
1/2 cup finely chopped candied ginger
1 cup diced dried apricots (about 24)

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the apricots and ginger, in a big bowl. Warm the oil and honey on the stove or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Dump the mixture onto the prepared pan and spread it out in an even layer.

Put the pan in the oven and bake for 10 minutes. Remove the pan from the oven and stir/turn the granola. Repeat twice more. Remove the pan from the oven and sprinkle the ginger over the granola, stir/turn to mix it through the granola. Return the pan to the oven for 3–4 more minutes. Remove the pan from the oven and sprinkle the apricots over the granola. Cool for about 15 minutes, then stir/turn the granola and allow it to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.

Breakfast

Ginger-Pecan Granola

Makes about 10 cups.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
¼ cup whole sesame seeds
2 tablespoons natural cane sugar
1 teaspoon kosher salt
2 teaspoons ground ginger
¼ teaspoon each ground cardamom and ground cinnamon
1 orange, zest
1/3 cup light oil, such as grapeseed or canola
¾ cup mild honey
2 cups roughly chopped pecans
2 cup finely chopped candied ginger

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the pecans and candied ginger, in a large bowl. Warm the oil and honey on the stove, or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Scoop the mixture onto the prepared pan and spread it out in an even layer.

Bake for 10 minutes, then remove the pan from the oven and stir/turn the granola. Repeat once more. Remove the pan from the oven, sprinkle the nuts and ginger over the granola then stir/turn to combine. Return the pan to the oven for a final 10 minutes.

Remove the pan from the oven and let the granola cool for about 15 minutes, then stir/turn and allow to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.

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This granola is delicious at breakfast over yogurt and fruit (of course), but it also makes a wonderful topping for baked apples or grilled plums.

Breakfast

Fig & Bay Granola with Hazelnuts

Makes about 10 cups.

4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
1½ cups toasted, skinned hazelnuts, roughly chopped
¼ cup whole sesame seeds
3 tablespoons natural cane sugar
1 teaspoon kosher salt
¼ teaspoon ground cinnamon
¾ teaspoon ground bay leaf (from 8–10 dried leaves)
½ cup (scant) light oil, such as grape seed or safflower
¾ cup mild honey
1 teaspoon vanilla extract
1 cup chopped, dried Turkish figs (about 10)

Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.

Combine the dry ingredients, except the hazelnuts and figs, in a big bowl. Warm the oil and honey on the stove or in the microwave (45 seconds at half-power). Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Scoop the mixture onto the prepared pan and spread it, edge-to-edge in an even layer.

Put the pan in the oven and bake for 10 minutes. Take the pan out of the oven and stir/turn the granola. Repeat the baking and stirring two more times, adding the figs for the last run through the oven. Remove the pan from the oven and sprinkle the nuts over the granola. Let it cool for about 15 minutes, then stir/turn the granola and allow it to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.

Because this granola is sweetened with honey, it will seem slightly moist when still hot. Not to worry, it will crisp as it cools.

To test for crispness, when the granola is almost as golden as you’d like, take a little bit out of the oven and let it cool.