Naughty Granola

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AKA - John Dory's Naughty Granola!

This granola is a treat! It's based loosely on the description of the World's Best Granola in Steve Higgs Blue Moon Investigations Book 2. It has a yummy mystery ingredient that you will love! You can leave out or reduce the mystery ingredient for a less naughty version!

This recipe makes loose granola with some chunks of clustered oats.

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Prep Time10 mins

Cook Time30 mins

Cooling time30 mins

Course: Breakfast, Snack

Cuisine: American

Servings: ten 1/2 cup servings

Calories: 310kcal

Author: ebookfoodie

Equipment

spatula
parchment paper
large mixing bowl
cookie sheet
knife
mixing cups and spoons

Ingredients

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.

Instructions

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!

Notes

Granola is super easy to make, and so customizable! This is the first time I've made it with crushed cookies. I had to try it after reading about John Dory's granola in Steve Higg's Blue Moon Investigations, Book 2.

TIP: For more oat clusters, drizzle more maple syrup over the granola as it's baking.

For a slightly more healthy version, omit or reduce the number of biscotti in the recipe!

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