Introduction
It all started with a cookie. Specifically; a caraway-oat-pumpkin seed cookie from Saltie; one of our favorite spots in Williamsburg; Brooklyn. Heather used to live nearby and became helplessly addicted to the sweet-salty-spiced little treat. One day; inspiration struck: What if we made a wholesome (vegan!) granola with the same flavors as the cookie; rich with olive oil and sweetened with maple syrup and dates? Could it be as satisfying and as I-can't-stop-eating-this delicious as the original? The result; of course; is this recipe; which will forever be one of Botanica's granola staples (here's the other); and the answer; of course; is: ohhhhhhhhhhhhhh yeah. Pick up a jar from our shop; too (we ship nationally!).
Ingredients
- 4 cups rolled oats (not quick-cooking!)
- 1 cup raw pumpkin seeds
- ½ cup maple syrup
- ½ cup delicious extra-virgin olive oil
- 2 heaping tablespoons caraway seeds
- 2 heaping tablespoons chia seeds (optional)
- Seeds from 1 vanilla bean or 1 tablespoon vanilla extract
- A good pinch of flaky sea salt
- 8 large dates, chopped
- Zest of 1 large orange
- ¾ cup dried mulberries
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl; combine the oats and pumpkin seeds. Stir together the maple syrup; olive oil; caraway; chia; vanilla and sea salt in a separate container and then pour it into the bowl of oats. Stir well to combine. Take a taste and see if it's sufficiently sweet and salty (and if you like a less sweet granola; only add 6 tablespoons of maple syrup). (We may as well mention that the olive oil can go down to 6 tablespoons; too; if lower-fat granola is your thing.)Spread the granola across the baking sheet. Bake in the upper half of your oven (heat rises!) for 15 minutes; then sprinkle the dates on the granola and give a gentle stir. Bake for 10-15 minutes more; or until toasty and golden.Once done; remove from the oven and sprinkle the orange zest over top. (The oats will feel soft when you remove them from the oven; but don't you worry: those beautiful babies are going to crisp as they cool.) Transfer to a large bowl; add the mulberries; and stir to thoroughly incorporate. Once cool; store in an air-tight container (we prefer glass). Eat within two weeks for maximum freshness.MAKES 5 CUPS GRANOLA
