Molly O’Neill’s LongHouse Granola
A maple-spiced granola, generously sprinkled with fruit, nuts, and seeds.
The LongHouse scholars ate this granola for breakfast every morning of their month-long stay at Molly O’Neill’s house in Rensselaerville, New York.
Featured in: The Mentor We Miss Most: Molly O’Neill
- 3¼ cups old-fashioned oats
- 1 cup slivered almonds
- 1 cup pecans, halves and pieces
- 1⁄3 cup pumpkin seeds
- 1⁄3 cup sunflower seeds
- 2 Tbsp. sesame seeds
- 1⁄2 cup honey
- 1⁄2 cup maple syrup
- 1⁄4 cup plus 2 Tbsp. vegetable oil
- 1 stick unsalted butter
- 1¾ Tbsp. ground ginger
- 2½ tsp. ground cinnamon
- 1 tsp. kosher salt
- 3⁄4 tsp. freshly ground green cardamom
- 3⁄4 tsp. freshly grated nutmeg
- 2 tsp. vanilla extract
- 2½ cups large flake coconut chips
- 2 cups raisins
- Preheat oven (with a rack positioned in the center) to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine the oats, almonds, and pecans, and the pumpkin, sunflower, and sesame seeds. In a medium pot over medium heat, stir together the honey, maple syrup, oil, and butter just until the butter melts. Whisk in the spices and vanilla, then pour the warm liquid over the oat mixture and stir to combine. Set aside to absorb for 15 minutes, stirring occasionally to distribute any liquid that collects at the bottom of the bowl.
- Transfer the oat mixture to the prepared baking sheet and spread it out in an even, thin layer. Transfer to the oven and bake, rotating the pan 90° and stirring every 10 minutes, until toasted and golden, 30-35 minutes. (Keep a close eye on it. Granola can go from perfect to scorched very quickly.)
- Cool the granola to room temperature (it will become crunchy as it cools), then transfer to a clean bowl, and stir in the coconut and raisins. Transfer to airtight containers and store in a cool, dry place for up to 3 months.