Posted on: Friday, April 13, 2012Over the years we’ve received lots of compliments on the homemade granola we serve at breakfast. Really, we should be passing all words of thanks to Alton Brown, scientist-chef extraordinaire, whose recipe this actually is. We’ve adapted it over the years to suit our guests’ tastes, so here it is, with hints and tips, the much-loved Alton Brown-Luana granola recipe – thanks, Alton!
Preheat oven to 275 degrees F
Mix dry ingredients in a big mixing bowl:
3 cups rolled oats
2 cups chopped nuts (plus any seeds you like, if you like seeds)
¾ cup coconut
Mix wet ingredients in a small bowl:
¼ cup + 2 Tablespoons brown sugar
¼ cup + 2 Tablespoons maple syrup (or blend, see below)
¼ cup vegetable oil
¾ teaspoon Kosher salt
Pour wet mixture over dry and mix well by hand (keep the bowl and put it aside later for the second mixing). Pour onto two dry sheet pans and bake – without touching – for about an hour, or until golden brown. Remove from oven and let cool. After cool, add about 1 cup of the dried fruit (or fruits) of your choice, mix by hand again, and store.
Some notes: We have discovered over the years that out guests really like the textural effect of adding puffed grains to the dry mix, like puffed kamut, rice, and/or millet. Just mix it in with the oats before baking. After experimenting with many different sweeteners like pure maple syrup and honey and combinations of the two, we have found that using at least half fake maple syrup (i.e. the kind made with corn syrup) significantly lightens up the texture of the final product, and gives it an even lighter, crunchier, more golden look.
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