HOMECOOKINGCHRONICLES
Homemade
granola
BY BRIAN MEDFORD
I didn’t grow up in a granola eat-
ing household, that is unless you count
packaged granola bars.
With chocolate chips, they’re essen-
tially a candy bar. So, I associated gra-
nola with particle board and moved on.
Over the past few years living on the
North Coast, I’ve noticed a plethora of
nesting instincts developing within me.
Maybe it’s the weather, or the lingering
pandemic, but I’ve learned there’s com-
fort in having home provisions that are
ready to deploy at a moment’s notice.
I’m not one for a perfectly stocked
pantry, although I try to keep a few
essentials around. This generally
includes a package or two of Reese’s
peanut butter cups for emergency hun-
ger of the heart.
More recently, my pantry stocking
has included homemade granola. Wel-
come back, bad penny. Granola is a
multitasking treat – a bowl of cereal,
topping for yogurt or additional crunch
for ice cream. Its health benefits are an
ongoing debate, particularity when it’s
used on ice cream. Granola health pro-
ponents, I’m sorry.
Using a basic recipe, you can cre-
ate your own granola blend, perhaps
decanting it in jar emblazoned with
“Gloria’s Granola” or “Harold’s Gra-
nola” on it.
The granola ingredient I’ve found is
most polarizing has to be unsweetened
coconut. It’s the cilantro of the granola
world. I like coconut (and cilantro for
that matter), so I use it, but it can be left
out.
The only downside of homemade
granola is that it can feel expensive,
depending on ingredient choices. Feel
free to decrease the amount of nuts or
bulk it up with less expensive alterna-
tives like raisins or Chex Mix cereal.
Granola lasts for a month in an air-
tight container, which adds to its nesting
appeal. Make a new granola experience
every month or so to create a perfect
blend. Keep it in the pantry, right beside
a stash of emergency candy bars.
10 // COASTWEEKEND.COM
Granola mixed
with toppings
like nuts, seeds
and even coconut
can make for a
delicious treat.
Brian Medford
Homemade granola
Adapted from Nekisia Davis
This recipe makes about 6 cups of gra-
nola. It halves or doubles easily, just be sure
to watch the cooking time.
• 3 cups rolled oats
• 1 cup raw pecan, walnut, or almond
pieces
• 1 cup sunflower or hulled pumpkin
seeds
• 1 cup unsweetened coconut chips
(optional)
•
•
•
•
•
3/4 cup maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt, plus more to
taste
Heat the oven to 300 degrees Fahren-
heit. In a large bowl, mix in oats, nuts,
seeds, coconut, maple syrup, olive oil,
brown sugar, ground cinnamon and 1 tea-
spoon of salt until well combined.
Spread the mixture in an even layer
on a rimmed baking sheet. Bake, stir-
ring every 10 to 15 minutes, for about 45
minutes until the granola is toasted and
fragrant.
Finally, remove the granola from the
oven and season with salt to taste. Let
cool completely before serving. Store in
an airtight container for up to a month.
Brian Medford is the owner of Idlewild
Biscuits and Bakes in Astoria. He teaches
cooking classes at The Pantry in Seattle.
Contact him at blmedford@gmail.com.