"The people who give you their food give you their heart" - Cesar Chavez

Wednesday, December 29, 2010

Granola at Cefalicchio

While at Cefalicchio I had the pleasure of working alongside a CIA (Culinary Institute of America) student from New York named Annie. I learned a lot about baking and making scrumptious desserts from Annie and one thing that I really loved was the homemade granola. This was super easy to make and it was a staple at breakfast buffet at Cefalicchio. Many guests even asked if they could buy it! Granola is very forgiving so feel free to add or subtract nuts and dried fruit to your liking. I have adapted the recipe from Annie because I wanted to have less sugar - the original recipe calls for 12 ounces brown sugar but I found 8 to be sufficient. Lastly, all the measurements are in metric weights. If you don't have a metric scale you can easily convert these online however I find the metric measurements to be much more precise. The recipe makes a lot! Enough to give some as gifts to friends and family or to last you a few weeks if you have some every day. I recommend storing the granola in air tight containers and it tastes best if eaten within two weeks of being made.


21 ounces rolled oats
30 ounces assorted nuts (almonds, hazelnuts, cashews)
12 ounces dried coconut
6 ounces flour
1 pinch salt
Cinnamon (to taste)
8 ounces brown sugar
7.5 ounces olive oil
12 ounces honey
30 ounces assorted dried fruits, chopped

1. Preheat the oven to 305 degrees Fahrenheit.
2. In a large bowl, combine the rolled oats, nuts, flour, salt and cinnamon.
3. In a large sauce pan, combine the brown sugar, olive oil and honey. Bring the mixture to a boil, stirring continuously.
4. Add the liquid mixture to the dry ingredients, tossing to coat well.
5. Bake on large flat trays in the oven until browned lighting stirring occasionally to bake evenly.
6. Mix in the dried fruit and store in airtight containers.

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