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The Fly Trap’s Nuts and Oats Granola February 1, 2011

Posted by Angela @ Making Food for Friends in breakfast, vegetarian.
Tags: , , ,
4 comments

So, special sneak preview: in an upcoming Getting Fresh column for the Ferndale Patch site, I talk about my undying love for the Fly Trap (a small eclectic diner in Ferndale, MI) and how I wish they would publish a cookbook. There’s two Fly Trap recipes floating around the internet, from what I can tell. An excerpt from a Guy Fieri book on his show Diners, Drive Ins, and Dives, features a recipe for the Lemongrass Pho Bowl (which, YES!! That is my favorite!!), and there’s a recipe for the Red Chile Salmon burger on a few blogs. But I want more. So imagine my delight when I opened up this month’s Bon Appetit magazine and found a Fly Trap recipe in the column where people write in and request recipes from their favorite restaurants! The recipe is for the granola, which I’ve never had there. I’m more of a savory breakfast person. But I decided to try making it for an upcoming potluck brunch, and served it Fly Trap-style with vanilla yogurt and sliced bananas.  Super easy and good.  The recipe makes a TON of granola, so cut it in half unless you are feeding a lot of people or plan on eating granola exclusively for a week.

Nuts and Oats Granola
A Fly Trap recipe, from Bon Appetit magazine

nuts and oat granola

Ingredients:

1 cup sweetened flaked coconut
Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup canola oil
1/2 cup honey
1/4 cup sugar
1/4 cup water
1/8 cup (1/4 stick) unsalted butter
1/2 cup raw pecan halves
1/2 cup raw pine nuts
1/2 cup raw cashews
1/2 cup shelled natural pistachios
1/2 cup raw pumpkin seeds (pepitas)
3/4 teaspoon coarse kosher salt
Shake of coarsely ground black pepper
Vanilla yogurt
Sliced bananas

Method:

Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.

Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.

Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.

Mix coconut, oats, nuts, and seeds in another large bowl. Serve granola with yogurt and bananas.