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Chefs Corner: Biga Crunch Granola

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GranolaBiga Crunch Granola

Fans of the farmers market each Saturday at the Pearl Brewery will likely have discovered Lilla Bernals’ granola from Bruce Auden’s Biga on the Banks, 203 S. St. Mary’s. If you want to make your own version of this treat at home, you can adapt it at will. Use whatever you have at home and shape it to your family’s tastes.

2 cups rolled oats
1 teaspoon cinnamon
Big pinch of salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1/3 cup shredded coconut
1/3 cup sliced almonds
1/3 cup dried currants
1/3 cup dried cherries

Preheat oven to 300 degrees.

In a bowl combine oats, cinnamon and salt.

In another bowl combine the oil, honey, brown sugar and vanilla. Stir with a whisk until combined, pour on top of dry ingredients and mix to combine. Add coconut, almonds, currants and cherries, and mix until all the fruit and nuts are lightly, evenly coated with the honey mixture. Spread the mix onto a lightly oiled, or parchment lined sheet tray. Bake for 10 minutes, remove from the oven and use a metal spatula to lift and flip the granola, return to the oven and continue baking about 15 more minutes, remove from the oven and break up any big clumps. Cool completely. Granola can be stored in an air tight container for 7 days.

For Tropical Crunch Granola substitute macadamia nuts for almonds and banana chips for dried cherries.

For Totally Nuts Granola try using only nuts and leaving out the dried fruit; pistachios and hazelnuts are a good combo.

From Biga on the Banks

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