March 28, 2012

Perfect Granola: What I Want To Eat At My Funeral

That's right. I've done it.

I may not have run naked through the house shouting "Eureka!", but I have cracked the granola secret, and I'm here to tell you about it.

First, let me preface this by reminding you that I am incredibly picky when it comes to granola. I can imagine exactly what I want it to taste and feel like, and I'm never, ever satisfied. Until now, that is.

Molly Wizenberg's recipes haven't always been good to me (see: Dutch Babies and Meatballs, Failures In), but this one is customizable in a way that even I can't screw up, and believe me, I've tried. I've made it with blackstrap molasses, burnt it, added too many pumpkin seeds to it, and generally tried my best to make it inedible, but this granola just won't take "crap" for an adjective.

I think the recipe as I've rewritten it is just about as perfect as it can be, and I can't think of a better thing to have around to snack on and save me from an ill-advised trip to the grocery store for A Little Something. This is a snack that is sweet with a touch of salt, crisp, nutty, and delicious. It is perfect.

But the most perfect thing about this Perfect Granola is actually this: if you don't like pumpkin seeds, don't use them. If almonds make you gag, and the thought of delicious, delicious pecans is enough to make you overcome your inner miser, replace them. If you don't like molasses, use maple syrup - uh, you might not believe it, but the original calls for maple syrup. And it didn't sound appealing to me. Thus the molasses.

Yes, the world just exploded. But I still have some granola, so I'll be fine.


The Perfect Granola
(adapted from Molly Wizenberg's Olive Oil and Maple Granola)


4 cups old fashioned rolled oats
1 cup chopped almonds
1 1/4 cups raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup chopped pecans
1/3 cup ground flax
1 tsp kosher salt
1/2 cup sunflower oil
3/4 fancy molasses

Preheat oven to 250 degrees. Mix all the ingredients together and spread on two parchment lined cookie sheets. Bake for one hour, mixing well after every 20 minutes. Let cool, break up, and store in an airtight container for up to two weeks (I hear. This is only theory to me.)

You're welcome.

(I tried doing a cost breakdown but was stymied by my own laziness. Maybe later. It's not cheap, that's all I know.)

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