Thursday, July 20, 2017
Dorie Greenspan’s Cocoa Crunch Fruit and Nut Granola
Goran Kosanovic for The Washington Post
EVERYDAY DORIE APR 20, 2016
Here, millet and flaxseed provide extra crunch, wheat germ adds depth, and cocoa powder offers a taste of the unexpected.
To make Granola Bites, you'll use 3 cups of the baked granola and omit adding any dried fruit. See the VARIATION, below.
Make Ahead: Packed in tightly closed containers – humidity is granola’s foe – the granola will keep for at least 1 month. The Granola Bites will be good for at least 1 week.
Tested size: 14 servings; makes 6 1/2 to 7 cups granola
1/4 cup (packed) light brown sugar
1/4 cup honey
3 tablespoons coconut or olive oil
2 cups old-fashioned oats (not instant or quick-cooking)
1 cup mixed chopped nuts, such as almonds, pecans, walnuts, pistachios or hazelnuts
1/2 cup hulled, unsalted pumpkin seeds
1/2 cup hulled, unsalted sunflower seeds
2 tablespoons wheat germ (may substitute old-fashioned oats)
2 tablespoons unsweetened cocoa powder
2 tablespoons millet (optional, but nice for crunch)
1 tablespoon flaxseed (optional)
1 teaspoon fine sea salt
1 1/2 teaspoons pure vanilla extract
1/2 cup unsweetened coconut flakes or shredded coconut
1/2 cup moist, plump dried fruit, such as raisins, cranberries, cherries, snipped apricots, apples and/or pears (see NOTE)
Position racks in the upper and lower thirds of the oven; preheat to 325 degrees. Have two 9-by-13-inch Pyrex baking dishes at hand. (If you have only metal pans, line them with parchment paper.)
Combine the brown sugar, honey and coconut or olive oil in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook, stirring, just until the sugar dissolves.
Combine the oats, nuts, pumpkin and sunflower seeds, wheat germ, cocoa powder, millet and flaxseed, if using, and the sea salt in a large mixing bowl. Pour in the warm oil mixture, add the vanilla extract and stir, preferably with a flexible spatula, until everything is evenly moistened. Scrape the mixture into the baking dishes, gently spreading it out evenly. Bake on the upper and lower racks for 20 minutes, then stir, making sure to dislodge any bits that may have stuck to the baking dishes. Rotate the baking dishes top to bottom and front to back, stir and bake for 20 minutes.
Stir once again, but this time stir in the shredded or flaked coconut. Bake for 5 minutes or until the coconut is very lightly toasted; the total baking time should be between 45 and 50 minutes. Scrape the baked granola into a big bowl, then stir in the dried fruit.
Once the granola comes to room temperature, use your hands to break up the clumps that will have formed.
VARIATION: To make Granola Bites, preheat the oven to 300 degrees (instead of 325). Use baker's spray to generously grease the 24 wells of two standard-size muffin pans. Put 3 cups of the baked granola (without dried fruit) in a mixing bowl. Bring 1/2 cup of brown rice syrup and 2 tablespoons of unsalted butter just to a boil either in a small pot on the stove or in a microwave. Pour the syrup over the granola and stir with a silicone spatula or spoon until the dry ingredients are thoroughly moistened. Divide the mixture evenly among the muffin pan wells, using the bottom of a jar or glass wrapped in plastic wrap to compact the granola. Bake (middle rack) for 18 to 20 minutes, rotating the pans front to back halfway through, or until the syrup, which will have bubbled, has settled down and the bites are deeply golden. Transfer the muffin pans to wire racks to cool for 5 minutes, then use a table knife to pop the bites out. Place them on racks to cool to room temperature before serving or storing.
NOTE: While the granola is in the oven, check your dried fruit. If it’s not soft and plump, put it in a bowl, cover with very hot tap water and let it soak for 5 to 10 minutes. Right before you’re ready for it, drain the fruit and pat it dry.
From cookbook author Dorie Greenspan.
Tested by Kara Elder.
Calories per serving (using coconut oil): 260
% Daily Values*
Total Fat: 16g 25%
Saturated Fat: 5g 25%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 25g 8%
Dietary Fiber: 4g 16%