Hazelnuts and flaxseed lend a satisfying crunch to this not-too-sweet floral treat.
makes about 10 cups
1 hour 10 minutes
This vegan granola is crisp and light, with the delicate fragrance of jasmine flowers. Los Angeles baker and caterer Loria Stern suggests using organic ingredients and also advises that you take care to source an edible strain of dried jasmine as nonedible varieties are typically sprayed with pesticides. Look for the blossoms in an herbalist or spice shop, or order online from Kalustyan’s. Packing the raw granola onto the baking sheet creates satisfying chunks, so resist the urge to stir as it cooks.
Read more about Stern’s botanically-inspired recipes in “Loria Stern’s Floral Kitchen.”
- 1⁄3 cup extra-virgin olive oil
- 1⁄3 cup coconut oil
- 2⁄3 cup plus 2 Tbsp. maple syrup
- 3⁄4 cup fine sea salt
- 1⁄4 cup (¼ oz.) dried jasmine flowers
- 10 cups (1½ lb.) rolled oats
- 1 1⁄2 tsp. whole golden or regular flax seeds
- 1 1⁄2 tsp. ground flax seeds
- 1⁄2 cup (2 oz.) coarsely chopped raw hazelnuts
- 1⁄2 cup (3 oz.) coarsely chopped dried apricots (optional)