The flavor in this granola was a happy accident as are many things in this life I love.
My friend, Michelle, and I decided to embark on a quest to make some delicious granola the other night and were inspired by the Cherry Almond Paleo Granola from the fantastic blog Cook Eat Paleo. We rounded up our ingredients and got to work. I am a lover of nuts and seeds and especially a unique variety so as she chopped one set of nuts I just kept adding more. We ended up with a great variety of almonds, macadamia nuts (which amazing help benefits can be read about here), pecans, pumpkin seeds, and sunflower seeds. We also had a nice variety of dried berries including cherries, blueberries, cranberries and goji berries (which are another super fruit you can read about here). We included a mixture of finely shredded coconut and coconut chips. The chips are larger and add a nice texture to the granola while the shredded coconut coated the berries which gave it an interesting flavor. In all honesty we just both had two different types of coconut and decided why the heck not use both. It was a great idea.
Now comes the sauce, the delicious and surprising sauce which somehow managed a sweet, buttery flavor that was completely unexpected! It started with some agave nectar, vanilla flavoring and coconut oil I added in a hefty amount more vanilla (my bottle was so close to being empty I decided I might as well just use the whole thing right?!) and then a dash of cinnamon which turned into a hyphen instead. Hehe, okay so this joke may not be funny to anyone, but me, but when I googled to see “what is more than a dash” in order to get the right descriptor for the amount of cinnamon I put in the answer was “a hyphen” so I’m just going with it. Hey, it’s kind of late tonight and I’m in that kind of a silly, everything makes me giggle, kind of mood.
I also added some sea salt which is more coarse than fine. While doing a little taste testing of the sauce before pouring it over the granola mix we came to a consensus. It tasted like… something. Something delicious and sweet and we just couldn’t put our taste bud on it. And then Michelle decided it tasted like baklava and she was right (we had four women in the kitchen who can attest to this). Something about the melding of creamy coconut oil and the hint of caramel in the agave nectar with the tang in the salt and cinnamon spice just became the perfect baklava storm. We poured it over the granola and proceeded to share the remnants in the bowl among the us all.
It’s a simple treat, just a little chopping, some stirring and voila – you have some amazing nutrient rich granola to partake in.
Now of course you have three choices at this point:
1 – Take a spoon and dig in (minor assembly was required).
2 – Spread evenly in a cake pan and bake at 300 degrees for 40 minutes stirring every 10 minutes.
3 – Spread it onto your dehydrator sheets at dehydrate for 8-10 hours. (My fellow raw foodies will love this option I’m sure).
We chose to bake it and ended up with a delicious toasted and roasted granola filling the kitchen with scents of a berry baklava treat appropriate morning, noon or night!
I hope you take this recipe, make this recipe and then share what you thought, your edits and/or additions! J’aime (I love) exploring this granola recipe with friends and I hope you will too!
Berry Baklava Granola
2 cups almonds, roughly chopped
1/2 cup pecans, roughly chopped
1/2 cup macadamia nuts, roughly chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/8 cup dried cranberries
1/8 cup dried sour cherries
1/8 cup dried blueberries
1/8 cup dried goji berries
3-4 Tablespoons coconut oil
3 Tablespoons agave nectar
1-4 teaspoons vanilla
1 teaspoon sea salt
Dash (-) and then Hyphen ( — ) of cinnamon
Bake at 300 degrees for 40 minutes stirring it every ten minutes.