You can get with this, or you can get with that. You can buy a fancy, so-good-it-tastes-like-cake organic granola for $15… or you can make your own for a fraction of the price. Your choice, lazy bones. If you are going to buy, we highly recommend me+goji for pure divinity. If, however, you want to ignite your inner domestic goddess, here’s an exotic take on the classic morning fuel from our Girl, Chef Aja Tahari Marsh.
Orange Cardamom Pistachio-Date Granola
Makes About 6 Cups
INGREDIENTS:
5 cups organic rolled oats (thick or regular)
1/2 teaspoon sea salt
1/2-1 teaspoon ground cardamom
1/2-1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons organic orange oil/flavoring
1 teaspoon organic vanilla extract
1/2 cup chopped pistachios
1/3 cup unsweetened shredded or flaked coconut
1/3 cup chopped almonds
1/2 cup chopped dried dates
1/3 cup chopped organic apricots
1 tablespoon sesame seeds
3 tablespoons wheat germ
1/2 cup melted virgin coconut oil or organic canola oil
¼ cup local maple syrup
¼ cup dark agave nectar
1-2 tablespoons unsulphured molasses
DIRECTIONS:
1. Preheat oven to 325 ºF.
2. In a large bowl, mix all of the dry ingredients and nuts and fruit together.
3. Stir in the oil and sweeteners until well combined.
4. Spread the mixture out on one or two sheet pans and bake for about 40 minutes, or until a rich golden brown and the mixture seems to have dried out.
5. Remove pans from oven and allow to cool on counter for at least 30 minutes before transferring granola to airtight container.
Note: This makes the dried fruit rather firm and a bit crunchy. If you prefer, you can add the dried fruits in after the granola has baked. Or do half and half, like I do!
Recipe via Natural Foods Chef Aja Tahari Marsh. With a focus on slow food and sustainable products, Aja has a commitment to supporting local agriculture and businesses, working with high-quality, fresh, and in-season ingredients, including as many organic products as possible. Aja studied at the Natural Gourmet Institute for Health and Culinary Arts in New York City, and works as a personal chef and caterer.