Sure, I’ve been known to pack a complicated lunch. A stack of ziploc containers to avoid sogginess, hot sauce in tiny squeeze bottles, carrots shaped like flowers. A proper, celebratory lunch gives me something to look forward to while trudging through a hectic day. Dinner is also something I dream up – nothing satisfies me more than getting three creative, complimentary dishes on the table by Jeopardy time. Breakfast, though? Breakfast is simple.
I’m tired, I’m hungry, I’m probably running late, but a jar on my counter provides respite. This breakfast is a product of Molly Wizenberg’s obsession with granola – she has posted FIVE granola recipes on her blog over the years. This one reigns.
Granola No. 5 is oat and nut heavy. She uses olive oil instead of coconut oil, egg white or butter. Grade B maple syrup grounds what she calls “the dusky sweetness” (swoon). She omits the frilly dried fruit and spices that make other granola recipes tiresome. I swear – it’s downright savory.
I’ve taken my hippie dippie liberties with this recipe after making it at least a dozen times. Molly’s recipe is twice the bulk – which is incredible for those of us who eat through this quickly (ahem). I’ve cut it in half here for a more moderate amount that has a better chance of staying fresh. I’ve upped the salt content and added hemp hearts and millet for a little varied texture, but its identity doesn’t waiver. Molly says she prefers this granola eaten plain with full-fat yogurt and I can’t argue with her. I’ll usually throw some grated apple, blueberries or sliced banana on top. This granola staunchly satisfies, no matter how you serve it.
Adapted from Orangette
250 grams whole rolled oats
50 grams millet
100 grams unsweetened flaked coconut
100 grams raw almonds, roughly chopped
50 grams raw walnuts, roughly chopped
50 grams hemp hearts
1 heaped teaspoon kosher salt
1/3 cup olive oil
1/2 cup maple syrup
1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
2. Weigh all dry ingredients and place in a big mixing bowl, stirring to combine.
3. Add the olive oil and maple syrup, stirring to coat every oat and morsel.
4. Spread the mixture in an even layer on your prepared baking sheet and place in the oven. I stir the granola (and maybe switch it between upper and lower racks) every once in a while until it’s nice and toasty golden, about 45 minutes. Let the granola completely cool before placing in a big ol jar on your counter.