I’ll-Miss-You Granola

June 22nd, 2010 · 19 Comments · Baking and Sweets, Rituals

This might also be called “Thanks-for-having-me” Granola or “Congratulations” Granola or “Just-Because” Granola. Because once you taste the crazy good olive-oil infused concoction — as I did at my friend Melissa‘s house — you will want to make it for everyone you know for every occasion. So far, mason jar after mason jar has been filled with it and given to my dad for Father’s Day, to weekend hosts who let my family crash their home for a backyard camp-out, and for my daughters’ two heaven-sent teachers as end-of-the-year gifts. I gave the girls blank shipping tags (which you can find at any stationery store) so they could tie on a personalized message. Abby chose “I’ll Miss You” and Phoebe chose  ”I Love You.” That one works, too.

I’ll-Miss-You Granola
From Melissa Clark’s Olive Oil Granola, The New York Times.

3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds (pepitas), hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

Special equipment
Medium-size mason jars or any old glass jars
Plain shipping tags

Preheat oven to 300°F. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Transfer granola to a large bowl and let cool. Add to jars when completely cool and tie a shipping tag to the top. If there is no notch on the lid as shown above, replace the tag’s string with a long, thin ribbon and tie the tag around the neck of the jar.

If you’re not giving the granola away, serve with yogurt and fresh berries.

Makes about 9 cups.

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19 responses so far ↓

  • 1 courtney // Jun 22, 2010 at 10:36 am

    thanks for the recipe. i’m always looking for new granola recipes… i like you, love to make big batches and deliver to friends in mason jars.

  • 2 bianca // Jun 22, 2010 at 1:02 pm

    Teacher gifts have come such a long way; from bruised apples left in a cubby for days, to gourmet granola. Almost makes me want to be a teacher…almost!

  • 3 City Share // Jun 22, 2010 at 1:42 pm

    That looks delicious. It will be the perfect thing to add to my morning yogurt. Thanks.

  • 4 IJR // Jun 22, 2010 at 3:39 pm

    agree

    ijr

  • 5 Erin @ Letter Soup // Jun 22, 2010 at 4:39 pm

    This looks amazing!

  • 6 nicole // Jun 22, 2010 at 11:12 pm

    i just tried a variation of this recipe today…i used honey instead of maple syrup and pecans instead of pistachios and no coconut and as i write i am eating with frozen yogurt! This is a great recipe with the olive oil.

  • 7 Jan (Family Bites) // Jun 24, 2010 at 6:42 am

    Super cute idea for the kids. We made bags of caramel popcorn for the teachers this year but I love the idea of giving granola.

  • 8 Maria // Aug 29, 2010 at 8:41 am

    This recipe is amazing! I made a batch yesterday and was in sensory bliss every time I took out the granola to stir it–luckily it tastes as good as it smells! I’ve been giving it away to friends in jars and I already know I will be making this recipe again.

  • 9 Vicki // Feb 24, 2011 at 8:22 pm

    this granola is AMAZING! I have turned so many friends on to this. My variation ranges from using shredded coconut, to adding almond slices and dried fruit. But never without the maple syrup or the olive oil. Its simply the best granola ever. I can proudly say that I do not buy granola anymore! Thank you, thank you, thank you for sharing this. I am happily discovering many more things through your website and I think its just beautiful. Can’t wait to buy your book. Congrats and thanks for sharing!

  • 10 Elila // Dec 8, 2011 at 7:23 pm

    I made this granola last year for holiday gifts and we loved it so much I’m going for it again this year, bigger and better! I would like to know how long in advance I can get it done…if I cool completely and then fill the jars, will it stay crunchy and fresh for at least a week or two or am I better off either storing in ziplocs and filling jars just before giving – or waiting to make it a day or two before? I am in Hawaii so the humid climate can make things stale more quickly!

  • 11 anne // May 10, 2012 at 3:24 pm

    I read your newsletter, do I win the Jane Marvel tote?

  • 12 Sheryl Sawin // May 10, 2012 at 3:29 pm

    I read your newsletter, do I win the Jane Marvel tote? And I love your recipes too, by the way!

  • 13 Stephanie // May 10, 2012 at 4:22 pm

    I read your newsletter, do I win the Jane Marvel tote?

  • 14 Jenni // May 10, 2012 at 4:43 pm

    This granola looks delicious!

    BTW, I read your newsletter, do I win the Jane Marvel tote?

  • 15 Michelle // May 10, 2012 at 8:54 pm

    “I read your newsletter, do I win the Jane Marvel tote?”

    And this sounds delicious!

  • 16 Jodi // May 12, 2012 at 1:29 am

    My 3 year old daughter and I just made this for a ‘happy grandmother’s day’ present. It’s sitting proudly tied with string and a loving note and she can hardly wait to give it to grandma tomorrow. Thank you for a recipe as easy to share as the granola itself. We will using this gift idea for years to come.

  • 17 marymakesithappen // Jul 2, 2012 at 3:25 pm

    Just made this granola. Wundebar. No coconut chips. added cranberries and used dark brown sugar. mmmmmm. Thanks for being an excellent go to….

  • 18 Courtney // Oct 7, 2012 at 5:23 pm

    I’ve made this a few times so far but have never had maple syrup (used pancake instead!!).

    I bought molasses thinking that was what the recipe called for; now I realize my mistake.

    Would molasses work? Or would that make the flavor/color weird?

  • 19 All Natural Granola // May 7, 2013 at 10:49 am

    Interesting recipe. Most people probably think of granola as “sweet” instead of savory. Thanks for sharing this variation!

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