2 Ghost Pirates and the Worlds Best Granola
I have had homemade granola on my mind lately. Then I read Dead Pirates of Cawsand, Blue Moon Investigations Book 5 ~ by Steve Higgs. As if I hadn’t already been craving homemade granola, the main character, Tempest Danger Michaels (yes, Danger IS his middle name…) finds the best granola on the planet!” He mentions the worlds best granola thirty times in the book! (32 if you include chapter titles) Needless to say, Tempest can not wait to have it. Every. Single. Morning. I’ve made two batches since I just finished this book and they didn’t last long!
I’m actually just finishing up the first ten-book bundle of Blue Moon Investigations. (Blue Moon Investigations Ten Book Bundle: A Humorous Fantasy Adventure Series) It definitely had me laughing out loud! I thought it would be urban fantasy, but it turns out to be a series about disproving the paranormal. It’s silly, and you definitely can’t take it too seriously. The bundle of books pings pretty consistently back and forth, one book from the main character Tempest’s perspective, then the next from another character, Amanda’s perspective. The books give an interesting insight into the male mind, that’s for sure. It’s chock full of boobie jokes, fart humor, dirty talk, and other silliness. As I said, you cannot take it too seriously, but the bundle is a fun, humorous read!
Reading about the world’s best granola thirty times in one book, I, of course, had to make some! Using the description of “John Dory’s Granola” I came up with my own recipe I call “Naughty Granola.” I added some homemade vanilla extract, diced dried probiotic apricots, mixed raisins, almonds, a bit of coconut, and sweetened it with honey and maple syrup. (Also included in John’s recipe is a super-secret ingredient. I couldn’t find the exact super secret ingredient (locally in the US) that he used, so I came up with my own super-secret ingredient! You may not want to read the recipe until you’ve read the book so I don’t spoil the surprise of the mystery granola recipe!
Spoiler – reading the recipe will spoil the mystery ingredient in the book, so stop here if you plan to read it!
For another great breakfast try my Copycat Panera Soufflé recipe!
- large mixing bowl
- cookie sheet
- mixing cups and spoons
- 1 tbsp coconut oil Melted. Refined, or use virgin if you want more of a coconutty tasting granola.
- 8 tbsp maple syrup Divided. Real maple syrup like this Michigan maple syrup!
- 3 tbsp honey
- 1 tbsp vanilla extract I used homemade, cooked in my Instant Pot!
- ⅛ tsp salt
- 3 cups rolled oats Add a cup or two more after mixing if you prefer a looser less sweet granola.
- 5 crushed Biscotti Use Biscotti di Mama Bruno, about 3½ ounces almond, or plain biscotti. Crushed into granola sized bits. You can use five 20g Nonni's Original biscotti. (Omit or reduce for less naughty granola!)
- 3 tbsp sweetened shredded coconut flakes Flakes, not chips. Or use unsweetened coconut if you prefer. Optional.
- ½ cup mixed raisins I used Sun Maid Mixed Jumbo Raisins.
- ½ cup dried apricots Diced. Use Mariani or store brand probiotic apricots if you can find them, or craisins, more apricots or whatever dried fruit you like.
- ¾ cup almonds Optional. Slivered or chopped.
- Preheat oven to 325°.
- Mix 5 tbsp maple syrup, melted coconut oil and honey in medium mixing bowl.
- Add salt, coconut and oats and stir.
- Spread the mixture on a parchment lined sheet. Set the bowl aside.(Prepare the remaining ingredients while granola bakes)
- Bake for 20 minutes, but check it after ten minutes and move any dark bits to the center of the sheet. Gently flip the granola over with a spatula.
- While granola bakes, add the raisins to the bowl.
- Chop the almonds and add to the bowl, or add slivered almonds to the mixing bowl.
- Crush the biscotti into granola-sized bits and add to the bowl.
- Dice the apricots and add to the bowl and stir, break up any bits that are sticking together.
- After the granola has baked for 20 minutes, move any dark bits to the center of the sheet, gently flip the granola over with a spatula, and stir in your fruit and nut mixture. Bake another 5 minutes.
- Again, move any darkened bits to the center of the pan, then drizzle the remaining maple syrup over the top and bake for 5 more minutes. It should be a golden brown, if not, bake it another five minutes. Allow a spoonful to cool and taste it to adjust for salt. Drizzle addition maple syrup over it if you like it extra sweet and with more oat clusters.
- When it's browned nicely, remove the pan from the oven and let it set to cool completely on the sheet.
- Once it's cooled completely, you can store it in a jar or other container with a tightly fitted lid. Enjoy it with milk, with yogurt and fresh fruit, or right out of the container!