Resources

JW Iron Chef Food Literacy Program (Chef Jen Carson)
Yield: about 2 dozen

Ingredients:

• 1 stick softened unsalted butter
• ½ c brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tablespoon water or milk
• 1 teaspoon vanilla extract
• ¾ c all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 c old-fashioned oats
• ½ c breakfast cereal
• ½ c raisins or other dried fruit
• ½ c unsweetened coconut flakes

Preheat oven to 375 degrees.

In a large bowl, sift together the flour, baking soda and salt. In another large bowl, beat together the butter with both sugars. Add the egg, milk, and vanilla to the butter mixture and beat well until the mixture emulsifies. Add the combined flour, baking soda, and salt to the butter mixture. Mix until completely combined. Fold in the cereal, dried fruit, and coconut. Mix until combined.

Drop dough by rounded tablespoons onto parchment-covered or ungreased baking sheets.

Bake for 9-11 minutes. Allow to cool one minute on the pan, then remove to wire rack to cool completely.

Ingredients:

• 10 oz oats
• 1 cup unsweetened coconut
• ½ tsp. salt
• 2 oz canola oil
• ¼ cup brown sugar
• ¼ teaspoon vanilla extract
• 2 Tbsp maple syrup
• 1/8 teaspoon cinnamon

Preheat oven to 375 degrees.

In a big bowl, combine the salt, canola oil, brown sugar, vanilla, maple syrup, and cinnamon.

Add the oats and coconut and coat with the sweet, wet mixture. Pour mixture into parchment-covered or greased baking sheet. Toast in oven for 15 minutes. Stir, then toast another 10 minutes if needed. Granola is finished when oats and coconut are golden brown, and the Maillard reaction and caramelization has occurred.