Honey, date syrup and nut granola
I make this granola every week. Its great by itself eaten out of hand, on yogurt and fruit, I add it to crisp topping, or sprinkle it on ice cream. The addition of date syrup which you can find at most middle eastern stores or online gives it a wonderful molasses like quality but more subtle than actual blackstrap molasses. Feel free to substitute with honey or maple syrup if you can’t find it. This recipe is highly adaptable, you can add as many different nuts and seeds as you want. If you like dried fruit add it after it has come out of the oven.
Makes approx 4 quarts
6 cups rolled oats
4 cups of nuts coarsely chopped (I love almonds, pistachios, and pecans)
1 generous tsp kosher salt or sea salt (I use Diamond Crystal)
1/2 cup of extra virgin olive oil
1/3 cup honey
1/3 cup date syrup
1/3 cup maple syrup
Position 2 oven racks in the middle third of your oven and preheat to 275 F. I use convection when I bake. If you don’t have convection preheat to 300 F.
Line 2 half sheet pans with parchment or silpats and brush with olive oil or cooking spray.
In a large bowl combine the oats, nuts and salt and stir to combine.
Add the olive oil and stir until everything is coated.
Add the honey, date syrup and maple syrup and stir until everything is thoroughly coated. I measure the sweeteners all at once in the same measuring cup as I measured the olive oil in. i.e. you will have a cup of liquid.
Divide the granola between the sheet pans and spread in an even layer.
Cook for 30-45 minutes. Turning the pans and mixing the granola after 15 min, then every ten to insure everything browns evenly.
When the granola is a deep golden brown remove from the oven and allow to cool completely on cooling racks. The granola will seem soft when you take it out of the oven but will become perfectly crunchy as it cools.
When they are cool transfer to air tight containers. If you leave it out too long before storing, the granola will start to absorb the moisture from the air and become soft sticky and stale.
Keeps 3 months, though it never lasts that long in my house.