Granolas are so expensive in Japan. I find some in Tokyo but often it’s overprices compared to how much it costs in other countries so I normally make my own.
Eleven Madison BEST GRANORA
INGREDIENTS
3 cups rolled oats (We get this Organic Oats from Alishan or Bob’s Redmill’s Organic Oats)
1 cup unsalted nuts (almonds, pecans, hazelnuts, pistachios, etc…) Chopped into the size of preference
1 cup unsweetened coconut chips (optional)
1 teaspoon good quality salt
2 tablespoons dark brown sugar
⅓ cup maple syrup
⅓ cup extra virgin olive oil
¾ cup dried fruits (figs, apricots, cherries, strawberries, etc…)
PREPARATION
Preheat oven to 150 degrees. In a large bowl, mix together the oats, nuts, seeds and salt.
In a small saucepan set over low heat, warm the sugar, maple syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 30 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried fruits. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
