Do you have jars of jams or fruit compotes or syrups that you made or were given that are getting dusty on she shelf? Now’s the time to work through those so you can make room for the rhubarb, berries and stone fruits that will be here before we know it.
This week I added a jar of quince compote/jam to my batch of granola. It added a bit of sweetness and a subtle tang. You can still make this granola without the jam/compote. It’s delicious and just lightly sweet.
Seed & Coconut Granola
If you’re not using any jam/compote, increase the oil to 1/2 cup and increase the honey to 1/4 cup.
5 cups rolled oats
1 1/4 cups raw pumpkin seeds, hulled
1 1/4 cups raw sunflower seeds, hulled
1 1/2 cups coconut chips (also called flaked coconut)
1/2 pint of jam or fruit compote/apple sauce (see headnote)
1/2 cup maple syrup or liquid sweetener
2 tablespoons honey
1/3 cup olive oil
1 1/2 teaspoons cinnamon
1 1/2 teaspoons fine sea salt or kosher salt
Preheat oven to 325°F.
Place dry ingredients in a large bowl and mix until well combined. Mix honey, maple syrup, olive oil and jam/compote in another bowl or warm in a saucepan if your honey is very stiff, and then stir into dry ingredients. Spread granola mixture in an even layer on two rimmed baking sheets. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about an hour. It should be nice and golden brown. Remove granola from oven and let cool completely before serving or storing in an airtight container for up to 1 month.