“We need foods that keep well, like granola. It pairs perfectly with fresh fruit from the garden.” Charles Compagnon
- 6 cups (1 lb./500 g) rolled oats
- 2 cups (9 oz./250 g) hulled pumpkin seeds (pepitas)
- Generous 1 cup (5¼ oz./150 g) shelled pistachios
- 2¼ cups (9 oz./250 g) cashews
- 2¼ cups (9 oz./250 g) walnut halves
- 1½ cups (9 oz./250 g) whole hazelnuts
- 1½ cups (9 oz./250 g) whole almonds
- 3½ sticks (14 oz./400 g) butter, at room temperature
- Scant 1/3 cup (3½ oz./100 g) honey
- Scant 3 tbsp (1¾ oz./50 g) maple syrup
- ¾ cup (5¼ oz./150 g) packed brown sugar
- Scant ½ cup (1¾ oz./50 g) dried white mulberries*
- 2 cups (9 oz./250 g) dried cranberries
- Scant ½ cup (1¾ oz./50 g) dried banana chips
- Fresh fruit: blueberries, strawberries, or other fruits of your choice
*Dried white mulberries have a raisin-like flavor with honey notes and are a great source of nutrients.
**If the dried white mulberries aren’t readily available or hard to find, feel free to omit or substitute with other dried berries
1Preheat the oven to 340°F (170°C/Gas Mark 3).
2Combine the oats, seeds, and nuts in a large bowl.
3Warm the butter, honey, maple syrup, and brown sugar in a saucepan over low heat until the butter has melted and the sugar has dissolved. Pour over the oat mixture and stir to coat.
4Divide the granola mixture between several rimmed baking sheets lined with parchment paper, and spread into an even layer.
5Bake one sheet at a time for 30 minutes, stirring every 10 minutes to ensure even baking.
6Remove the granola from the oven. Stir in the dried mulberries and cranberries.
7Let cool completely, then store in an airtight container, preferably in glass.
8Serve with dried banana chips and fresh fruit of your choice.
Extracted from Coming Home to Nature: The French Art of Countryfication by Estelle Marandon, Gesa Hansen, Charlotte Huguet (Flammarion, 2022).
Recipe © Charles Compagnon
Photo credit © Nathalie Mohadjer
Is granola a staple in your household? If so, what are your favorite toppings?