The Nantucket youth hostel used to be one of the most beautiful and affordable locations to stay on the island. Right across from Surfside beach, I would grab a cup of coffee from the communal kitchen in the morning and walk down to enjoy it on the deserted beach. The Hostel was sold to developers in 2020, but my fond memories of staying there remain. We were there to do the Nantucket Triathlon one weekend when we wandered into the kitchen to find a young rustic Italian backpacker with tousled hair making homemade granola. Warm maple syrup scented the room. The granola was delicious and something that I had never thought to make at home before that moment. When I make this recipe, I always think of my friend Jo and our delight and surprise as we entered the kitchen that morning. She had published this recipe on her blog, Creative Whimzy, a while back, and I’ve been making it ever since.
This recipe makes about 6 cups of granola.
3 cups rolled oats
1 cup unsweetened coconut chips
1/2-1 cup of shelled pistachios
1/4 cup Pumpkin seeds
1/3 cup maple syrup
1/4 or 1/2 cup brown sugar
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
optional 3/4 cup dried raisins or craisins or sour cherries
Pre-heat oven to 300F. In a large mixing bowl, toss together the oats, coconut, pistachios, pumpkin seeds, salt, and cinnamon.
Over low heat, in a small saucepan, warm the brown sugar, maple syrup, and olive oil until all dissolved together. Pour it over the oats mixture and stir until evenly coated. Line a cookie sheet with parchment paper and spread the granola mixture evenly in one layer. Bake for approx. 20 min, or until lightly toasted.
Enjoy!!
