Beth’s Perfect Granola

We didn’t drive the 7 hours to Spokane for Beth’s granola. Or even for the frittata that she and her husband made using eggs gathered from their own hens and spicy peppers, ruby tomatoes, and fresh basil from their garden.

That’s not why we drove to Spokane, but it is why I’m telling you that if they invite you for a meal, clear your calendar.

We made the trek to Spokane for curiosity I suppose. When Beth and Ron invited us to see John Craigie perform in their home, we didn’t know what to expect. Who was this John Craigie guy anyway and could he really be any good if he was performing in peoples homes? But, oh my. It turns out that he’s incredible – tours all over the world, has released seven albums, and is, well, see for yourself here. Because really, I’m here to tell you about Beth and her granola.

I’ve introduced you to her before when she and her family came to spend Easter with us. You know, the same Easter that I first made Maria Speck’s incredible Orange-Scented Scones with Dark Chocolate.

Here’s Beth and their sweet dog, Nestle.

Perfect is a strong word, I know. But I’ve decided that this is the perfect granola because it is infinitely versatile: use any combination you like of raw nuts and dried fruits, choose your oil, toss in a handful of chocolate chips if you’re feeling wily.

Beth tells me that this granola began as a recipe from Cooks Illustrated, which was modified by Beth’s friend Mark, and finally perfected (if I haven’t made that clear) by Beth. You’ll notice that I’ve given you a couple of options for baking this. The deep golden brown of the top photo uses the 350 degree version, but a lightly golden version – the 300 degree one – is fantastic  too.

Print Recipe

Beth's Perfect Granola

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Note that there are two options for baking the granola: the first results in a deeply golden granola, the second delicately golden.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast

Cuisine: American

Servings: 10 cups

Author: Marissa Stevens

Ingredients

• 3/4 cup coconut oil or other cooking oil
• 1/3 cup honey
• 1/3 cup pure maple syrup
• 6 cups old fashioned rolled oats I love extra-thick
• 1/2 cup raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw almonds chopped
• 1/2 cup raw cashews chopped
• 1 cup coconut flakes
• 1/2 cup raisins or more

Instructions

• Preheat the oven to 350°F for deeply golden granola or 300°F if you enjoy a more delicate crunch.
• Line 2 baking sheets with parchment paper and set aside.
• Heat coconut oil, honey, and syrup to a light boil; stir in oats, nuts, and coconut flakes. Divide mixture evenly between the two prepared baking sheets and spread with a spoon or spatula to create an even layer.
• Bake for 15 minutes, stir granola on each sheet and return to oven, swapping baking sheet positions. Bake for 8 minutes more, and again stir and switch baking sheet positions. Bake for 5 minutes and up to 15 more, until the granola reaches your desired level of golden color.
• Remove baking sheets, sprinkle half of raisins over each baking sheet and stir. Allow to cool completely. Store in an air tight container.

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