I love yogurt and granola…I could probably live off it if, plus peanut butter, if I had to. We have a brunch spot in Indianapolis called Cafe Patachou. Their granola is soo good! I have tried to re-create it on my own a few times, but been unhappy with the outcome. You can order their granola, but it does not provide the ingredients aside from oats, cherries and raisins. Based on taste I feel it likely includes maple syrup, but again am really unsure. I was out of granola the end of this week and became inspired to give it another try. I am happy to say this granola got me a little excited :). The foundation of this recipe is just what I wanted, and can swap flavors in and out depending on the season. I baked the granola low and slow, and am so glad I did. This baking method results in a soft granola, and allows the sugars to really caramelize on the oats…drool. I have burnt more batches of granola than I can count when cooking at higher temperatures, but this method is more forgiving. I strongly prefer the soft texture to this granola, versus oats baked at higher temperatures.
Prep Time 15 Minutes
Cook Time 45-50 Minutes
Total Time 65 Minutes
Servings 4-5 Cups
INGREDIENTS
Granola
• 2 1/2 cups oats, gluten free if needed
• 2/3 cup chopped unsalted nuts (I used walnuts and pecans)
• 1 teaspoon pumpkin pie spice
• 1/4 cup shredded coconut, unsweetened
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 2 tablespoons hemp seeds
• 1/3 cup coconut oil (melted and cooled)
• 2 tablespoons tahini
• 1/3 cup maple syrup
• 3 tablespoons coconut sugar
• 1 teaspoon vanilla
• 1 egg white, beaten
INSTRUCTIONS
Granola
1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Set aside.
3. Melt 1/3 cup coconut oil in a microwave safe bowl or in saucepan on stove. Set aside to cool.
2. Combine oats, nuts, pumpkin spice, coconut flakes, salt, chia seeds and hemp seeds in a large bowl.
4. In a medium size mixing bowl combine coconut oil, tahini, maple syrup, coconut sugar and vanilla. Whisk until evenly combined.
5. Add wet ingredients to dry. Combine by folding ingredients together with a spatula.
6. Next separate one egg and discard the yolk. Whisk with a fork until frothy. Add egg white to granola mixture and combine with wooden spoon or fold well with spatula.
7. Spread mixture onto parchment lined baking sheet. It will appear slightly on the wet side, but this is okay, it is suppose to.
8. Place granola into preheated 275 oven and bake for approximately 45-50 minutes, stirring every 15-20 minutes.
9. When done the granola will begin to feel a little firm, but still soft. The wetness will be gone. The granola will continue to firm up a bit while cooling on baking tray.
10. Allow granola to cool completely on baking sheet. Add any dried fruit you desire. Enjoy immediately over yogurt (I did :)).
Recipe Notes
• You may use regular or gluten free oats, depending on your dietary needs.
• You may add dried fruit to this granola, just do so once it is cooled. If you add it before you break the dried fruit becomes rock hard.
• You can replace the coconut with any oil you would like…or melted butter :).
