Misfit Granola

My family loves granola, but so many of the packaged and store bought versions are full of refined sugars and preservatives. I also wanted to make a version of granola that was nut free so my children could take it to school. I decided to riff off of this classic recipe by the restaurant Eleven Madison Park to get the perfect balance of sweet and savory.

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Get the oven heating up at 300º. Throw together 2 3/4 cups rolled oats, 1 cups of puffed brown rice cereal, 1/3 cup pumpkin seeds and 1/2 tablespoon of salt.

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In a small pan over low heat melt together 1/2 cup coconut palm sugar, 1/3 cup maple syrup and 1/3 cup extra virgin olive oil until the sugar has dissolved.

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Next fold the wet ingredients into the dry so that the oats mixture is evenly coated.

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Line a cookie sheet with parchment paper and spread the granola out in an even layer.

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Bake 30-40 minutes, stirring a few times along the way. Once everything is nice and dry remove the pan from the oven and allow the granola to cool.

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Once it is cool you can add 1 cup unsweetened coconut chips and 3/4 cup of dark chocolate chips and 1/2 cup chopped dates dusted with flour (this keeps them from being sticky). Feel free to substitute dried fruit for the chocolate chips, get creative! Enjoy!

 

Misfit Granola

Misfit Granola

Ingredients

  • 2 3/4 cups rolled oats
  • 1 cup puffed brown rice cereal
  • 1/3 cup pumpkin seeds
  • 1/2 tablespoon kosher salt
  • 1/2 cup coconut palm sugar
  • 1/3 cup maple syrup
  • 1/3 cup extra virgin olive oil
  • 1 cup unsweetened coconut chips
  • 3/4 cup dark chocolate chips
  • 1/2 cup chpooed dates dusted with flour

Instructions

  • Get the oven heating up at 300º. Throw together 2 3/4 cups rolled oats, 1 cups of puffed brown rice cereal, 1/3 cup pumpkin seeds and 1/2 tablespoon of salt. In a small pan over low heat melt together 1/2 cup coconut palm sugar, 1/3 cup maple syrup and 1/3 cup extra virgin olive oil until the sugar has dissolved. Next fold the wet ingredients into the dry so that the oats mixture is evenly coated. Line a cookie sheet with parchment paper and spread the granola out in an even layer. Bake 30-40 minutes, stirring a few times along the way. Once everything is nice and dry remove the pan from the oven and allow the granola to cool. Once it is cool you can add 1 cup unsweetened coconut chips and 3/4 cup of dark chocolate chips and 1/2 cup chopped dates dusted with flour (this keeps them from being sticky). Feel free to substitute dried fruit for the chocolate chips, get creative! Enjoy!
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