Most of the kitchens I’ve worked in haven’t had windows to view outside, but The Equinox Resort in Vermont where I was on a culinary assignment recently did. So as I cooked, I got to look out onto the snow-capped mountains that surrounded the resort and I took it all in. It was absolutely beautiful. One of my colleagues from this resort brought over a small cup of the kitchen’s signature granola as a snack. When I tried it, I had to call him back over to my work table. I had a ton of questions. “What’ in it?” “Who made it?” It was so good! He directed me to the bakery team so I talked to one of the bakers who gave me the recipe. Score!
Now I love a great recipe but at the same time, I like to adapt them a bit to make them my own. I encourage you to do the same. It’s like a colleague teaching you the ropes when you first start a job. They’re going to show you how they do it, based on what works for them. But how much more enjoyable is it when you take their insight and execute the steps while incorporating your own style? Same thing. We share a ton of recipes on Rise & Shine Bright. I want you to try all of the ones that peak your interest, and when you do, make it to your own liking in some way. That’s what I did with this granola recipe. It’s actually a fun thing about granola in particular—you get to pick your dried fruit, nuts, etc., to your preference—even your choice of sweetener. Whatever works best for you!
As for how and when to enjoy this treat, the possibilities are plenty. You can pack it in a zip lock bag like I did for my roommate when she was getting ready to leave for work the day I made it. I packed up a portion for her, and she had a snack to munch on while on her commute.
It can be eaten as a breakfast—just add a non-dairy milk, grab a spoon and you’re good to go. It’s sweet enough, so no need to think about honey, maple syrup or anything of the sort.
It can also be eaten layered in with yogurt as a parfait. In a cup, add a layer of yogurt followed by a layer of granola, then repeat—top it all off with fresh mixed berries and garnish with shredded dried coconut.
If you have a dessert like frozen yogurt or even a flourless brownie, sprinkle some on top and you’ve just elevated your dessert beautifully. Granola is versatile to say the least. Now about that recipe, here it is! Try it at home and tag @RASBmag and I’ll check it out to see how you nailed it, your way. =)
VERMONT INSPIRED GRANOLA
Ingredients
1 cup Old Fashioned Oats
½ cup Pistachio nuts
½ cup Salted Peanuts
½ cup Walnuts
½ cup Hazelnuts
½ cup Pumpkin Seeds
½ cup Dates
½ cup Golden Raisins
½ cup Shredded Coconut
3 tbsp. Coconut Oil
1 cup Honey
1 tsp. Vanilla Essence
1 tbsp. Maple Syrup
1 tsp. Ginger, freshly grated
1 tsp. Cinnamon
½ tsp. Nutmeg
1 tsp. All Spice
Pinch of Salt
Pinch of Cayenne
Instructions
Preheat oven at 325.
In a big bowl, mix all dry ingredients except the dried fruit. Add half of the coconut in and leave half out. This means half will be toasted and the other half, which will be added after the baking process.
Simmer wet ingredients on the stove for 5 minutes – low heat.
Combine wet ingredient with dry ingredients.
Lightly oil a large sheet pan and spread a thin layer of the mixture on the pan.
Bake at 325 degrees for 30 minutes, checking for doneness every 5 minutes after the 20 minute mark.
You’re looking for a tinted color. If the oats no longer has a pale color and look toasted and golden, your granola is done.
Remove your sheet pan from the oven and move the granola around a bit with a wooden or plastic spoon.
Sprinkle the rest of your shredded coconut on top.
It may feel moist, but don’t worry—it will firm up when it cools down.
That’s the next step—allow it to cool down after you move it around with a spoon.
When it’s no long warm, portion yourself some to enjoy and pack up the rest in a plastic container.
You now have an Equinox Resort Vermont inspired Granola.
