Black and White Granola - Mixing

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So, I don’t know if you follow any foodie blogs (I may or may not follow 112… or so) but if you do, you’ll notice that there are some recipes that everyone and their mother is making at any given moment. A few weeks ago it was monkey bread, today it is chocolate-zucchini bread/muffins/cake/unidentified unleavened product. It’s like the universe is screaming at me, “CARTER. MAKE THIS RECIPE NOW.” Well, I get it.

… this isn’t one of those recipes. But I thought it was!

What I thought I was making was this olive-oil granola, which was the recipe to make a few weeks back. I mean, seriously, Whitney made it, Kelly made it, the Kitchn made it… it was EVERYWHERE. So this past Saturday, when I was planning my meals for the entire week (yes, I do this… yes, I know it makes me a nerd, I embrace the nerdiness) I was all, “OMG I totally have to make that olive-oil granola! What a great idea!” and totally patted myself on the back for being so ridiculously awesome and obviously, a genius.

Uh-huh.

I got online and searched my Google Reader for “olive oil granola” and this recipe for “Black and White Granola” was the first recipe that came up in my search. Olive oil was listed as an ingredient, and so I thought I had found the Holy Grail of Granola.

So I gathered my ingredients – I hit the bulk aisle at Whole Foods like it was my job – and set to work on this granola. When I mixed it all together, it looked good. When I put it in the oven, it smelled good. When it was done toasting, it tasted good. When I ate it the next morning with yogurt… it totally grossed me out.

What really got me was the poppy seeds – they were floating around in my yogurt, and I can think of a lot of not-so-delightful descriptions of what those poppy seeds looked like, but I won’t subject you to that so early in the morning. Suffice it to say, this granola just didn’t do it for me. I’ll definitely make the “real” olive-oil granola soon, and I might venture to try this one out sans extreme amounts of poppy seeds. However, I’ll post the recipe anyways, so that you can make your own decision. I would highly recommend toning down the presence of the poppy seeds, though – to maybe a couple of tablespoons.

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Black and White Granola

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Ingredients

1 and 1/2 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
1/2 cup raw sunflower seeds, hulled
1/2 cup raw pecans, walnuts, or almonds, coarsely chopped
1/2 cup poppy seeds
1/4 cup Gomasio (black and white sesame seeds)
1/4 cup maple syrup, preferably Grade B
1/4 cup olive oil
Coarse sea salt

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Procedure

Preheat oven to 300°F.

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Black and White Granola - Ingredients

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Place oats, coconut, sunflower seeds, nuts, syrup, poppy seeds, sesame seeds, olive oil, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 50 minutes. Watch granola closely in last 10 minutes of baking to ensure that it does not burn.

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Black and White Granola - Baking

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Remove granola from oven and season with salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

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Another con:

Black and White Granola - Dirty Dishes

You may not be aware of this but… I LOATHE doing the dishes. So this is fail.

UPDATE: Anna, in all of her gloriousness, has pointed out that, should I choose to recreate this granola-gasm in the future, I would not, in fact, have to use 1938567204968246 bowls to measure out each ingredient. I could instead use my brain measure the ingredients straight into the mixing bowl. Thank you, Anna, for pointing out that shortcut.

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Playing in the Kitchenette: The Pipettes / ABC – fun retro beats for Friday morning

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