Recipe: Soft & Chewy Granola

Recipe: Soft & Chewy Granola

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Sheela Prakash
Jan 15, 2018
(Image credit: Joe Lingeman)

Forget everything you think you know about granola. Let go of your crunchy, overly sweet, oat-filled expectations, and the results are magically different and incredibly satisfying. This is nowhere near your average granola — which is exactly why I seriously can't get enough of the stuff.

There's nary an oat in sight, and crispy clusters are forgotten. Instead, nuts and seeds take center stage in a soft and chewy granola that's sweetened with honey, flecked with dry fruit, and guaranteed to be your new morning obsession.

(Image credit: Joe Lingeman)

A Granola That Breaks All the Rules

There is no shortage of granola recipes out there. I have my favorites and hardly thought I needed to add a new one to my repertoire until I met this one. This unique recipe comes from Andrea Reusing, Executive Chef at The Durham Hotel in Durham, North Carolina. During my visit to the boutiquey, mid-century-modern spot last fall I was treated to all sorts of good things only hotels this hip can provide — freshly ground coffee delivered to your door, yoga on the rooftop, and a complimentary breakfast spread that had me swooning.

Their signature granola, served atop their homemade yogurt, gave me a new perspective on the morning staple. A whole slew of nuts and seeds and chopped dried apricots are baked at a low temperature with honey and just a bit of butter to make a mix that's sticky and soft, rather then dry and crisp. It clumps, rather than clusters, and the array of nuts and seeds results in a mixture of textures and flavors that's hard to get sick of.

Soft & Chewy Granola

Makes about 5 cups

  • 1 tablespoon

    olive oil

  • 3/4 cup

    millet

  • 1 cup

    skin-on raw almonds, coarsely chopped

  • 1/4 cup

    pumpkin seeds

  • 1/2 cup

    sunflower seeds

  • 1/3 cup

    dried apricots, coarsely chopped

  • 1/4 cup

    chia seeds

  • 1/3 cup

    flaxseed meal

  • 1/4 cup

    sesame seeds

  • 4 tablespoons

    unsalted butter, melted

  • 1/2 cup

    plus 2 tablespoons honey

Arrange a rack in the middle of the oven and heat to 275°F. Line a rimmed baking sheet with parchment paper.

Heat the oil in a large frying pan over medium heat until shimmering. Add the millet and cook, stirring frequently, until toasted and golden-brown, 3 to 4 minutes. Remove from heat and let cool for 5 minutes. Transfer to a large bowl.

Add the almonds, pumpkin seeds, sunflower seeds, apricots, chia seeds, flaxseed meal, sesame seeds, melted butter, and 1/2 cup of honey and stir to combine.

Pour the mixture onto the prepared baking sheet and spread into an even layer. Bake for 20 minutes. Stir the mixture, drizzle the remaining 2 tablespoons of honey over it, and bake for 10 minutes more.

Transfer the baking sheet to a cooling rack and cool the granola completely. Store in an airtight container.

Recipe Notes

Storage: Granola will keep well in an airtight container at room temperature for up to 2 weeks.

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