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Granola Recipe

Name: La Pecora Bianca Bryant Parks Granola Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 3 cups old-fashioned rolled oats; 0.75 cups raw walnuts, chopped; 0.5 cups raw almonds, sliced or chopped; 0.5 cups unsweetened shredded coconut; 0.25 cups pumpkin seeds (pepitas); 0.25 cups sunflower seeds; 1 tsp ground cinnamon; 0.5 tsp fine sea salt; 0.5 cups mild-flavored honey or maple syrup; 0.25 cups neutral oil (canola, grapeseed, or light olive oil); 1 tsp vanilla extract; 0.5 cups dried cranberries or raisins; 0.25 cups dark chocolate chips (optional); 4 cups organic plain Greek yogurt; 4 tbs additional honey for drizzling; 1 cups fresh berries (optional)

Inspired by La Pecora Bianca Bryant Park

Time1h 35m

Serves4

house-made granola, organic yogurt, honey

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Glenfiddich 12 single malt Scotch pear syrup/pear juice / brown sugar simple syrup/lemon juice / black walnut bitters

sweet · fruity · rich

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Ingredients

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Granola Base

3 cups old-fashioned rolled oats

3/4 cups raw walnuts, chopped

1/2 cups raw almonds, sliced or chopped

1/2 cups unsweetened shredded coconut

1/4 cups pumpkin seeds (pepitas)

1/4 cups sunflower seeds

1 tsp Ground cinnamon

1/2 tsp fine sea salt

Wet Binder & Sweetener

1/2 cups mild-flavored honey or maple syrup

1/4 cups neutral oil (canola, grapeseed, or light olive oil)

1 tsp Watkins vanilla extract

Add-ins (stir in after baking)

1/2 cups dried cranberries or raisins

1/4 cups dark chocolate chips (optional)

To Serve

4 cups organic plain Greek yogurt

4 tbs additional honey for drizzling

1 cups fresh berries (optional)

Method

Granola Base

Preheat and prepare pans

Preheat the oven to 325°F (160°C). Line two large rimmed baking sheets with parchment paper or lightly grease them to prevent sticking.

In a large mixing bowl combine the oats, chopped walnuts, almonds, shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Stir with a spatula or wooden spoon until evenly distributed.

Wet Binder & Sweetener

In a small saucepan over low heat (or in a microwave-safe bowl), warm the honey and oil together until fluid and easily pourable, about 1–2 minutes. Remove from heat and stir in the vanilla extract.

Pour the warm honey-oil mixture over the dry oat mixture. Use a spatula to fold and toss until the dry ingredients are evenly coated and clumping slightly. Make sure no dry pockets remain.

Bake & Crisp

Spread the coated oat mixture in an even layer across the prepared baking sheets (aim for about 1/2-inch thickness). Press down lightly with the back of the spatula to help clusters form.

Bake in the preheated oven for 20 minutes. After 20 minutes, rotate the pans front to back and gently flip or stir the granola with the spatula to promote even browning; press back into an even layer and return to the oven for an additional 10–15 minutes, or until golden brown and fragrant. Total bake time typically 30–35 minutes depending on your oven and how toasted you like it.

Watch closely in the final 5 minutes to avoid burning. The granola will continue to crisp as it cools.

Finish & Add-ins

Remove the baking sheets from the oven and let the granola cool completely on the sheets (about 30–45 minutes). Do not stir while hot; letting it cool undisturbed helps larger clusters form.

Once cool, transfer the granola to a large bowl and stir in the dried cranberries and optional chocolate chips. Break up any large pieces to the size you prefer.

Store cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.

To Serve

Spoon 1 cup of organic plain Greek yogurt into each serving bowl or glass (recipe yields 4 servings).

Top each yogurt portion with about 3/4 cup of granola (adjust to taste).

Drizzle 1 tablespoon of honey over each bowl and garnish with fresh berries if desired. Serve immediately.