If you haven't gotten a chance to check out our recipe in last month's Triathlete Magazine, here it is!
The recipe is based on our original granola recipe, but we've added a savory kick and toasted coconut flakes.
Maple Cardamom Granola
30 minutes, plus cooling.
Yield: 5 cups
1 tsp olive oil
½ cup Grade B maple syrup
½ cup water
4 cups rolled oats
1 tsp cardamom
½ tsp fine sea salt
½ cup unsweetened large coconut flakes, toasted
¼ cup pumpkin seeds
¼ cup raisins
Preheat the oven to 350 degrees F. Grease two baking sheets* with ½ tsp olive oil. Whisk together the maple syrup and water (we mix them right in the measuring cup). Combine the oats with the maple syrup, water, cardamom and sea salt in a big bowl. Spread the oats on the greased pans and bake for 10 minutes. Remove the pans from the oven and stir the oats, pushing them from the edges to the middle and vice-versa. Switch the pan positions in the oven and cook until the oats at the edges of the pans are golden brown, 12 to 14 minutes. (One pan might cook faster than the other if your oven heats unevenly.) Cool the granola completely on the pans, then add the coconut, pumpkin seeds and raisins.
Shelf life: Two to three weeks stored in an airtight container at room temperature. We store a double batch in the freezer, so the nuts don’t turn, and it keeps for about three months.
*Note: We like the inexpensive aluminum half-sheet pans sold at restaurant supply shops. Their light color cooks food more evenly than darker and nonstick pans. Also, the raised edges on the sheet pans allow you to stir granola without spilling.