When I embarked on PlumpJack’s famous granola recipe I had just experienced it the day before while visiting our Squaw Valley Inn property. They serve a fabulous breakfast buffet for all of their guests, it’s quite impressive, I highly recommend. I am normally not drawn to granola when things like bacon, eggs and waffles are available, because those items are usually NOT available at a standard breakfast buffet, but this time I decided to go for it because everyone seemed to be eating the granola, and I felt like an outsider who must try whatever everyone else seems to be enjoying. So, yes, I indulged and boy was it delicious. I was thrilled when I found it in the PlumpJack Cookbook and was able to recreate. I make a lot of granola for my family since it’s usually kind of expensive and I can make quadruple the amount for what I can buy a small bag for at the store. I should note that I did make some changes only because I didn’t have a few items and didn’t want to purchase as I probably wouldn’t have any future use for them. For instance, I left out the corn syrup, and felt like it was absolutely sweet enough to skip this ingredient. I also didn’t have wheat germ, and all tasted well without that ingredient, too. And lastly, I used coconut oil instead of butter, which is a bit healthier and enhances the coconut flavor.
With Easter quickly approaching, I encourage you to make a big batch for your Easter brunch and include with some thick Greek yogurt, fresh fruit and honey. It’s totally satisfying and pretty healthy to boot. If you do make it, please let us know how it turned out on the PlumpJack Group Facebook page and also post pictures. The more posts and photos you submit during our recipe challenge, the closer you get to a dinner for two at the Balboa Café in San Francisco or Mill Valley.
PlumpJack Granola (originally published in the PlumpJack Cookbook)
¾ (1 ½ sticks unsalted butter)
1 cup honey
1 cup maple syrup
½ cup light corn syrup
4 cups rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup slivered almonds
½ cup sesame seeds
½ cup flax or millet seeds
¼ cup unsweetened wheat germ
¾ teaspoon ground cinnamon
½ teaspoon coarse salt (kosher)
1 ½ cups mixed dried fruit (raisins, cherries, cranberries, apricots, figs, etc.)
Pre-heat oven to 350 F.
In a saucepan, combine butter, honey, maple syrup and corn syrup and slowly bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes, stirring frequently. Watch carefully to make sure liquid does not boil over.
In a large bowl, combine the oats, coconut, pecans, almonds, sesame and flax seeds, wheat germ, cinnamon, and salt. Pour hot syrup mixture over dry ingredients and combine.
Lightly oil the surface of a large baking pan with canola oil. Spread granola mixture evenly into the baking pan and bake for 15 minutes stirring occasionally to prevent sticking or large clumps from forming. Remove the baking with the granola from the oven and stir in dried fruit, mixing evenly. Return to the baking pan and to the oven and bake until golden brown, about 30 more minutes.
Let cool completely before sealing in an airtight container.
Serve with granola accoutrements, like yogurt, fruit, and honey.
