Sadly, my friend Melanie of my favorite Mel’s Granola Recipe, just moved away from Philly. She has become a wonderful cooking friend over the past year. We’ve embarked on may challenging adventures together into the realm of homemade pasta where we made lots of linguine and even some beet filled ravioli inspired by Vetri’s beet and goat cheese plin as well as all sorts of brunch favorites. Aside from being adventurous in the kitchen and a great partner, she also always comes bearing J rose, so basically, she’s my perfect kitchen match. In honor of her move, she’s letting me share Mel’s Granola Recipe with you. I first had it at a lovely Sunday brunch at her apartment last year. It’s perfectly balanced, rich, and crunchy. I’m glad she’s letting me share it, because she deserves lots of credit for perfecting this granola; it’s based on the granola at a special café in San Francisco that we both love. She worked on it tirelessly until she got it just right. I know she had to make many variations. At brunch, Melanie served it with apple chunks (honey crisp, ‘cause she’s a Minnesotan), plain (whole fat) yogurt and honey, which is still how I like Mel’s Granola Recipe best.
Mel's Granola Recipe
Ingredients
- 4 cups old-fashioned rolled oats not instant
- 1 cup slivered almonds
- 1 cup pecans chopped
- ⅓ cup shredded coconut I actually prefer it with coconut chips
- 1 teaspoon salt
- 2 - 3 tablespoons unsalted butter melted
- ½ cup pure maple syrup preferably Grade A Dark Amber
- Optional: 1 cup dried fruits cranberries, cherries, apricots, dates, figs, and/or raisins but don't mix in the fruit to store it. The granola will lose its crunch!
Instructions
- Preheat oven to 325° F and place rack in the center of the oven.
- In the microwave in a large glass bowl melt and mix together the butter and maple syrup.
- Add the salt and coconut.
- Add the oats and stir until covered.
- Add the chopped almonds and pecans and toss together, making sure all the dry ingredients are coated with the liquid.
- Spread onto a baking sheet with sides.
- Bake for 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly.
- The browner the granola gets (without burning) the crunchier the granola will be. The granola will crisp as it cools.
- Once the granola has completely cooled, store in an airtight container (or plastic bag in the freezer).
- Serve with fruit and yogurt and perhaps a drizzle of honey.
