The first time we tried Marge Granola--a small-batch variety made in Seattle--we knew we were in it for more than a handful. Its creator, Megan Gordon, shares her secrets in her cookbook, Whole-Grain Mornings (Ten Speed Press, 2013; $22). We played with her method to create this deeply toasted, crunchy Test Kitchen blend.
3 cups regular (not quick-cooking or instant) rolled oats
3/4 cup raw sesame seeds
3/4 cup sliced almonds
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 cup extra-virgin olive oil
1/2 cup honey
1 teaspoon vanilla
1 cup chopped dried tart cherries
How to Make It
Preheat oven to 350° and line a rimmed baking sheet with parchment paper.
In a large bowl, combine oats, sesame seeds, almonds, salt, and spices. In a small bowl, whisk together oil, honey, and vanilla. Add oil mixture to oat mixture and stir to combine well. Spread mixture evenly in lined pan.
Bake granola, stirring every 10 minutes, until light brown and fragrant, 30 to 35 minutes total. Let cool in the pan, then stir in cherries.
Make ahead: Up to 3 weeks, stored airtight.
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Made a few changes: flax seeds in place of sesame, coconut oil in place of olive, cranberries in pace of cherries - that's just what I had on hand. So as not to heat up the inside I put it all in a stoneware pan lined with parchment and cooked on the grill. It was delicious! I ate it every day for breakfast with either yogurt or buttermilk until it was gone. Also great for snacking. I'll be making it again over and over.
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