“First Class” Granola Recipe
Even though mornings can be incredibly hectic, we still try to make time for breakfast…especially when it’s as delicious as this granola.
Granola reminds us of the start of a new term because it is one of the first things our pastry students learn to make. They experiment with all sorts of mix-ins — dried fruit, nuts, and seeds, among other tasty tidbits — and do taste tests using different kinds of fats and sweeteners. They also learn about ratios and baker’s percentages, lessons they’ll use for their rest of their baking lives.
Each class inevitably comes up with its own signature flavor. The recipe we are sharing here is “First Class” Granola, created by our inaugural pastry class back in 2013, and it remains a favorite.
It’s an addictive mix of rolled oats (of course), sliced almonds, pumpkin seeds, and coconut flakes. Wheat germ and cocoa nibs add some unexpected nutty chocolaty notes.
Brown sugar and Lyle’s Golden Syrup sweeten the mix. If you can’t find Lyle’s, maple syrup can sub in but we suggest seeking it out, even buying it online. The caramel-like flavor is fantastic. The other secret to why this granola is so darn good? Brown butter. Paired with golden syrup, the nutty browned butter provides a depth of flavor you won't find in your average granola.
Twenty minutes in the oven and your homemade granola is done! You’ll be grabbing this stuff by the handful, breakfast or otherwise.
“First Class” Granola
Created by our very first pastry class, this granola will have you shunning all lesser granolas. Who else could compete with cocoa nibs and brown butter?!
Makes about a quart
1/4 cup butter
1 3/4 cups old fashioned rolled oats
1/4 cup brown sugar
1/3 cup sliced almonds
1/4 cup pumpkin seeds
1/2 cup coconut flakes
2 Tablespoons wheat germ
3 Tablespoons cocoa nibs
1/4 teaspoon cinnamon
1/2 teaspoon salt
3 Tablespoons Lyle’s Golden Syrup*
1/2 teaspoon vanilla extract
Preheat a convection oven to 275°
In a small sauté pan, melt the butter over medium heat. Cook until it browns and smells nutty. Remove from the heat and immediately pour into a large bowl.
Add the remaining ingredients to the butter and combine. Spread onto a sheet pan, packing mixture together. Bake for about 20 minutes, rotating the pan halfway through. The granola should be dry and toasty.
* If you can’t find Lyle’s Golden Syrup, you can substitute the same amount of maple syrup.
