Well, not quite world-famous, but at least Boston-proper famous thanks to my employer, Boston’s Best Froyo 2010, 2011, and 2012*. The one I make at work will remain a secret so everyone still has to go to BerryLine to get their fix, but I make an altered version at home more suited to my own tastes and nutrition-conscience. Here it is!
*Update 2015: They’ve also won in 2013 and 2014… and then the awards stopped happening. They broke the system.
Preheat the oven to 250 F
- 1/2 c honey (some recipes use maple syrup, I prefer honey’s less distinct flavor, cheaper price-tag, and lower penchant for burning)
- 1/2 c canola or light olive oil (the healthiest oil choices– NOTE: “light” olive oil, contrary to popular belief, is not lower in calories or fat… it’s 100% fat just like every other oil. It’s just from a later press of the olives, so the distinct flavor that extra virgin olive oil has is not present; therefore, the flavor is lighter.)
- 1 T kosher/sea salt
Whisk these ingredients in a small bowl until you get a gritty, liquidy paste.
- 6 c rolled oats
- 1 c unsweetened coconut flakes (I get mine at our local co-op hippie grocery store)
- 1 1/2 c slivered almonds
- 1 c pepitas (raw pumpkin seeds)
- 1/2 c salted soy nuts
- 1/4 c flax seeds (I store mine in the freezer so I never remember to add them)
- 1/2 c brown sugar
Mix together these ingredients in a big bowl. Add the wet ingredients and mix (with your hands, don’t be shy).
Bake on a cookie sheet (or two) for 45-75 minutes, depending on your oven’s tenacity. Stir the granola every 15 minutes or so.
Let it cool and add
- 1 c raisins or dried cranberries, sweetened with apple cider, not sugar (also from my local hippie grocery store)
- 1 c dark chocolate or carob chips (if you want, I don’t always do this)
Enjoy on yogurt, ice cream, fruit, hamburgers, whatever!
- 1/2 cup honey
- 1/2 cup canola or light olive oil
- 1 Tbsp kosher/sea salt
- 6 cup rolled oats
- 1 cup unsweetened coconut flakes
- 1 1/2 cup slivered almonds
- 1 cup pepitas
- 1/2 cup salted soy nuts
- 1/4 cup ground flax seeds
- 1/2 cup brown sugar
- 1 cup raisins or dried cranberries (preferably the low-sugar variety)
- 1 cup dark chocolate or carob chips, optional
- Preheat oven to 250F.
- Whisk together honey, canola oil, and salt in a small bowl to make a paste.
- Mix together all remaining ingredients except the dried fruit and/or chocolate chips in a large bowl.
- Pour wet ingredients into the dry and mix with well-oiled hands.
- Spread on cookie sheests and bake for 45-75 minutes, depending on your oven' and thickness of the granola. Stir the granola every 15 minutes.
- Let cool and add dried fruit and/or chocolate.
- Break into pieces and store in ziploc freezer bags or another airtight container.