Carlyle Granola
(featured in The Oregonian, October 12, 2003)
Chef Kajsa Dilger’s Carlyle Granola is one that gets great raves from morning joggers and weekend breakfast lovers. Easy to make, full of great flavors, it’s a tasty snack on its own, or served, as they do at the Carlyle, with fresh fruit and yogurt. The Carlyle is located at 1632 NW Thurman St.; (503) 595-1782. Open for lunch, Tuesday - Friday; dinner, Tuesday – Saturday; brunch, Saturday and Sunday; morning coffee and pastries, Monday – Friday.
Makes about 6 cups
4 cups rolled oats, preferably Bob’s Red Mill (see Note)
1/2 cup raw pumpkin seeds
3/4 cup whole raw almonds
1/2 cup unsweetened shredded coconut, preferably Bob’s Red Mill
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 cup warm honey
1/3 cup grapeseed or vegetable oil
1 cup dried fruit, such as huckleberries, cranberries, chopped dates (optional)
Sliced bananas and yogurt for serving (optional)
Milk (optional)
Preheat the oven to 350 degrees.
In a large bowl, toss together the oats, pumpkins seeds, almonds, coconut, cinnamon and salt until blended. Drizzle the honey and the oil over the oat mixture and toss to coat the ingredients.
Uniformly spread the coated oat mixture on a Teflon or wax or parchment paper-lined rimmed cookie sheet. Bake until the oats are golden brown, 24 to 26 minutes, tossing the mixture with a large spoon every 4 to 5 minutes.
Remove and cool to room temperature. Transfer to a large bowl and toss to break up any clumps. At this point, you can toss in the dry fruit, if desired. Serve with fresh bananans and yogurt or milk, if desired.
From chef Kajsa Dilger, Carlyle
This recipe is recommended for the beginning cook.