Recipe by Chef John
"There's no better way to enjoy sweet, juicy, late-summer fruit than a parfait with yogurt and crunchy, homemade granola."
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packed brown sugar
1 1/2 cups
raw pumpkin seeds
My whole family really liked it BUT, we changed a whole lot. I am sure it tastes great as is. But we are trying to cut out all refined sugar and vegetable oils. so I substituted a banana and coconut oil. Smelled like banana nut bread while baking and had excellent flavor. We ate almost all of it in a day so now I am making a double batch today (not even 24 hours since the last batch)
I did not care for this recipe.
Delicious, simple and quick to make. Wow, I have not bought store-made cereal since discovering this recipe. I double the recipe because it goes really fast and eliminate the sugar because it doesn't really need it. Sooo good!
Very tasty, a little on the sweet side so next time I might try to reduce the amount of maple syrup. I'll definitely make it again.
Loved this easy recipe. It makes a lot of granola.
Best Granola ever, I love to play around with adding different dried fruits and nuts, my friends rave whenever I make this. (I add cinnamon too)
I skipped the currants, replaced the pumpkin seeds with sunflower, replaced the vegetable oil with coconut oil, and put it over yogurt and fruit as suggested. It was superb.
I was shocked at how good this recipe was when I Meade it minus the nuts and minus the fruit. The flavor was great. I actually doubled the ingredients except for the sugar, in addition to omitting the nuts and fruit. I cooked it in 2 trays and it was done in under and hour. I'm sure the original recipe was fantastic but I needed to bring it to a party where nut allergies are a problem. Overall great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Granola
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 147
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