This granola is awesome. It traveled to my parents’ house with me, then to the shore, creating little granola converts along the way. The warm, earthiness of the garam masala and cumin with the nuts makes this mix inviting, and the granola adds a little sweetness with some cinnamon and coconut. It was a great shore snack. And I got to play space ambassador whenever people commented on how good the granola was, asking the inevitable “what’s in this?”. The spice mix was really good, but not one that our families were really used to–a pleasant surprise for all!
This granola was an interesting experiment to make–it was pretty easy, but I made it in two separate batches. I mixed up the nuts first, cooking them on one cookie sheet, and then I made the granola clusters, baking them on another sheet. Then, when they were both cool, I tossed them together to make a nice mix. For the nuts, I used Aarti’s recipe. For the granola portion, I took the base idea of Alton’s granola, but then I made a number a different changes. I switched up some of the ratios of ingredients, using more liquid than the original recipe called for. I packed the ingredients down on the baking sheet to make little granola clumps. I left out the nuts, since I already Aarti’s recipe for that. And I totally altered the spice profile. So, all in all, this oat mixture sort of took on a life of its own, but a successful one at that. Here it is:
Garam Masala Nuts and Oats
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.