Equipment
Ingredients
Dry Base
- 150 g rolled oats
- 150 g barley flakes
- 100 g almonds, roughly chopped or sliced
- 50 g unsweetened coconut flakes, large flakes preferred over shredded
- 4 g kosher salt
- 2 g ground cinnamon
Wet Binder
- 80 ml extra virgin olive oil
- 80 ml honey
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the rolled oats, barley flakes, chopped almonds, unsweetened coconut flakes, kosher salt, and ground cinnamon. Mix thoroughly until the spices and salt are evenly dispersed.
In a small mixing bowl, whisk together the extra virgin olive oil, honey, and vanilla extract until completely emulsified. The mixture should look slightly opaque and thickened.
Pour the wet ingredients over the dry ingredients. Use a spatula to fold the mixture repeatedly until every oat and barley flake is well coated with the oil and honey mixture. There should be no dry spots remaining.
Transfer the granola to the prepared baking sheet. Use the spatula to spread it into an even layer. For larger clusters, press the mixture down firmly into the pan.
Bake at 150°C (300°F) for 40 to 45 minutes. Remove the pan halfway through the cooking time and gently stir the edges inward to prevent burning, then press down flat again. The granola is done when it is deeply golden brown and smells fragrant.
Remove from the oven and let the granola cool completely on the baking sheet without stirring. This resting phase allows the honey to harden, creating satisfying clusters. Once cool, break into desired cluster sizes.
Chef's Notes
- Olive oil provides a remarkable savoriness that cuts through the typical cloying sweetness of breakfast cereals. A robust, grassy oil will yield a sophisticated profile, while a buttery, mild oil will taste more traditional.
- The inclusion of barley flakes is a game changer for texture. They are denser and crunchier than rolled oats, preventing the granola from turning to mush when soaked in milk or yogurt.
- Customization is highly encouraged: swap almonds for pistachios, add a pinch of cardamom instead of cinnamon, or fold in tart dried cherries once the granola has completely cooled.
- Salt is the secret ingredient in any granola. Do not skimp on the 4 grams of kosher salt; it elevates the floral notes of the honey and brings the nuttiness of the grains forward.
Storage
Freezer: 3 months — Freeze in an airtight bag; thaw at room temperature for 15 minutes before serving.
