Fall

Granola with Wild Seeds and Nuts

September 12, 2014
Photo by Yossy Arefi
Author Notes

One of our favorite ways to use wild seeds, fruits, and nuts is in this granola. Eddy LeRoux at www.danielnyc.com first made it for my daughters as back-to-school snacks. I also bring stashes along with me to office projects and field excursions. It is fresh, crunchy, and munchy, and it fills you up in a very satisfying way.

Before making the granola, we store each ingredient separately in airtight containers. Substitute other nuts and fruit depending on what you have available, but don't skip the foxtail millet seeds -- they are what makes this granola crunchy! (For how to identify and harvest giant foxtail millet, see my accompanying column.) —tama matsuoka wong

  • Makes 3 cups
Ingredients
  • 1 cup oats
  • 1/2 cup pecans (we shell fresh wild pecans from South Carolina)
  • 1/2 cup hickory nuts (or hazelnuts)
  • 1/4 cup foxtail millet seeds, lightly toasted
  • 2/3 cup dried cherries
  • 1/3 cup dried cranberries
  • 2-3 tablespoons unsalted butter, melted
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/2 teaspoon cocoa powder or wild raisin powder (optional)
In This Recipe
Directions
  1. Preheat oven to 300° F.
  2. Mix all of the ingredients together thoroughly.
  3. Spread the mixture on a cookie sheet and bake in the oven for 18 minutes or until liquid is absorbed and it smells toasty.
  4. Store refrigerated in an airtight container.

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Tama Matsuoka Wong is the principal at Meadowsandmore, a wild food purveyor and educational studio.