Special Granola Edition
A mid-week treat for everybody!
As I started compiling Friday’s newsletter, I realized that there was more than enough delicious content for one post, so I figured I’d go ahead and share a bonus post with everyone today! I am so grateful that each and every one of you are a part of this community, and I hope you enjoy this recipe by my friend Jessie Sheehan as much as I do.
Hello to all! I hope you’re having a great week so far. As I’ve been lamenting, spring has been really slow to arrive in this neck of the woods. We’ve had a couple nice days sprinkled in here and there, but then it gets cold again. And windy. I’ll be happy when I no longer wake up, open my weather app, and see that we are still looking at wind chills in the 30s. Or even using the words “wind” and “chill” at all! I’m pretty sure it will go right from this to the 80s, but I’m still hoping for a more gradual transition.
Until then, I’ll be baking. OK, let’s be honest—I will still be baking even in the dog days (thank you, AC!). As we speak, I’m working on a batch of sourdough, a pandemic habit that I just can’t quit. A kind neighbor brought me some of her intoxicating lilacs, and I’m repaying her and her husband with a fresh loaf of bread.
Last week, I received a copy of my friend Jessie Sheehan’s new book, Snackable Bakes. You may be wondering what exactly a “Snackable Bake” is… Jessie goes into plenty of detail in her introduction, but here are the bullet points:
Can be assembled in 20 minutes or less
Streamlines steps (eliminating dough-chilling, dough-resting, creaming softened butter)—in other words, these recipes are designed for instant gratification
Will not require you to whisk egg whites (OK, maybe once or twice)
Will rarely require a stand or even a hand mixer
Can mostly be made in one bowl
In sum, Jessie has designed these recipes to be as easy as humanly possible—with plenty of yummy payoff.
I was immediately drawn to the Coconut Hazelnut Granola with Olive Oil and Sesame Seeds. I checked the ingredient list and had everything needed on hand already, including the exact amount of hazelnuts, but you could definitely use almonds or pecans instead, or even any combination. In no time at all, I had an entire tray of the most delicious granola EVER in front of me. It’s specially designed to clump together in big sheets like a granola bar, which, let’s be honest, is the best thing about granola, amirite? It’s essential to use quick-cooking oats to help make that happen—rolled oats won't stick together in the same way. I used McCann’s Quick Cooking Irish Oatmeal, which I always keep in the house.
Let me tell you, this stuff is addictive! We put it in the freezer hoping that would deter us from eating it, but it’s great frozen too! It hasn't even been a week and between my husband and me, it’s almost gone. Steve’s comment about this granola? “I had no idea that fresh-baked granola could be so awesome!” He absolutely loved the hazelnuts in particular and protested when I said it might be good with almonds too.
I used regular “pure” olive oil rather than the extra-virgin called for in the recipe (because Jessie sent a bottle along with her book!), and it was perfect. I might lightly crush the hazelnuts next time (and there will be a next time), just so they integrate a little better into the granola instead of rolling out around the edges.
Jessie was nice enough to share this recipe exclusively with Susanality readers, so here goes!
Coconut Hazelnut Granola with Olive Oil and Sesame Seeds
By Jessie Sheehan / from Snackable Bakes
Are you team clumpy-granola, by any chance? You know, the kind of granola that you snack on (aka eat out of hand) cause it’s less like a loose cereal, and more like broken-up pieces of a Nature Valley granola bar? Yes? Okay, then have I got a granola for you. The secret is the quick oats that the recipe calls for, as they clump together like nobody’s business during the bake. However, if clumpy isn’t your thing, no worries: clumps can be broken—I promise. The recipe is inspired by my early days at Baked as a junior baker, okay granola-packager (as when I started, that was the only task with which they trusted me), as their granola, with hazelnuts AND almonds, is some of the best I’ve ever had. If you cannot find skinless hazelnuts, toast yours on a baking sheet in a 350°F oven for 10 to 15 minutes, until they are lightly browned, Carefully wrap the warm nuts in a clean tea towel and rub them until their skins slip off. Ta-da!
Makes about 5 cups
Active time: 5 minutes
Bake time: 45 minutes
3/4 cup (177 ml) maple syrup
1/2 cup (118 g) extra-virgin olive oil
1/4 cup (50 g) light brown sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
3 cups (300 g) quick 1-minute oats
1½ cups (202 g) whole hazelnuts, skinless
1/4 cup (30 g) white sesame seeds
1 cup (45 g) unsweetened coconut flakes
Flaky sea salt, for sprinkling
Heat the oven to 325°F. Line a baking sheet with a nonstick mat, such as Silpat, if you have one, or parchment paper.
Whisk the maple syrup, oil, brown sugar, vanilla, and kosher salt in a large bowl. Fold in the oats, hazelnuts, and sesame seeds (but not the coconut), until all of the dry ingredients are coated with the wet. Evenly spread the mixture on the prepared baking sheet and bake for about 45 minutes, rotating the pan and gently stirring after 20 minutes. Sprinkle on the coconut during the last 10 minutes of baking. The granola is ready when it has darkened in color and is wonderfully fragrant.
Remove from the oven and immediately sprinkle with the flaky sea salt. Let sit until the granola hardens and cools, then transfer to an airtight container, breaking up the myriad clumps (you’re welcome), while doing so (pro tip: if you keep the clumps large, they’re like mini granola bars for — you guessed it — snacking). Keep the granola in an airtight container on the counter for up to a month.
Thank you again to Jessie for sharing this exclusive sneak peek with Susanality readers! Let us know what you all think in the comments.
Yum, this is just what I needed today!
Yah, Jessie! I love this fabulous book and these flavors are spot on what I crave lately.