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Tray of Celine's Baked Granola.

Celine's Granola

Ken Oringer - Americas Test Kitchen
I remember occasionally coming home from school and being surprised to find a whole tray of granola sitting on the stove, still warm. My brother and I would scoop up as much granola as would fit in our little hands for the best snack. I’m not even joking—my mom (Céline!) would make so much granola that our cupboard would be filled with deli containers of it. The almonds, coconut, and maple syrup give this granola a sweet and nutty flavor that will always remind me of my childhood. To customize your granola, you can add ¼ cup of raw pepitas (pumpkin seeds), raw peanuts, walnuts, or shelled pistachios in step 2 or stir in ¼ cup of dried cherries after the granola cools in step 4. -Verveine Oringer
Check out WTFCF Cookbook Review: Cooking with My Dad, the Chef.
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Total Time 1 hour 15 minutes
Course Baked Goods, Breakfast & Brunch, Snacks
Cuisine American
Servings 5 cups

Equipment

  • large bowl
  • Rubber spatula
  • rimmed baking sheet
  • oven mitts
  • cooling rack

Ingredients
  

  • 3 cups (9 ounces) gluten-free old-fashioned rolled oats
  • 1 cup (2½ ounces) unsweetened coconut chips
  • 1 cup sliced almonds
  • ½ cup maple syrup
  • ½ cup refined coconut oil, melted and cooled but still liquid
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom

Instructions
 

  • Adjust oven rack to middle position and heat oven to 300℉.
  • In large bowl, use rubber spatula to stir all ingredients until well combined. Transfer oat mixture to rimmed baking sheet and spread into even layer.
  • Place baking sheet in oven. Bake until golden brown, 45 minutes to 1 hour, stirring every 15 minutes (ask an adult for help).
  • Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let granola cool completely, about 30 minutes. Serve. Note: Granola can be stored in airtight container for up to 2 weeks.

Enjoy!

    About the Author

    One of Boston’s most notable chefs and restaurateurs, Ken Oringer has over 30 years of experience in the restaurant industry. In 1997, after working renowned restaurants, from New York City to San Francisco, Ken opened his first restaurant, Clio, in Boston. In its first year, Clio was named “Best Newcomer of the Year” by Gourmet magazine, one of “America’s Best New Restaurants” by Esquire, and also earned Ken a James Beard Award nomination. Since then, he has gone on to open various restaurants in Boston, as well as abroad, to much critical acclaim. Ken’s inspiration for his concepts comes from his extensive travels throughout Asia, Europe, and beyond.