Yogurt with fresh fruit is one of my favorite breakfast dishes and the following #CookClub recipe for granola made a great topping.
Dried blueberries, steel cut oats, sunflower seeds and ginger made this granola extra special.
I substituted Florida cane syrup for the maple and used butter in place of olive oil. I made some candied ginger to give it a little zing…it gave it a lot of zing, almost too much, so I use the ginger in my morning coffee now.
#CookClub recipe No. 13: Olive Oil Granola
By Janet K. Keeler, Times Food and Travel Editor
2 3⁄4 cups rolled oats, I used 1 1/2 cups steel cut
1 cup shelled pistachios, I used crushed cashews
1 cup unsweetened coconut flakes, Couldn’t find unsweetened so I used fresh coconut.
1/3 cup pumpkin seeds, I used sunflowers seeds
1 teaspoon salt
1/2 cup light brown sugar
1/3 cup maple syrup, I used Florida cane syrup
1/3 cup extra-virgin olive oil, I used butter
3/4 cup dried cherries, I used dried blueberries
Preheat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.
In a small saucepan set over low heat, warm the sugar, maple syrup and olive oil, stirring until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and light golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and allow to cool for at least 30 minutes, then mix in dried cherries. Cool completely before transferring to a storage container.
Makes about 6 cups.
Source: Adapted by the New York Times from Eleven Madison Park restaurant, New York