Sqirl-nola Recipe
Cacao nibs make this granola recipe, also known as Sqirl-nola, from Jessica Koslow, the chef-owner of Sqirl in Los Angeles, slightly indulgent.
Photo: Marshall Troy
Makes 8 cups
Ingredients
4 cups rolled oats
1/3 cup kasha
2/3 cup sunflower seeds
1/3 cup cacao nibs
1/3 cup flaxseeds
1/3 cup sesame seeds
2/3 cup pepitas
2 Tbsp. plus 2 tsp. black sesame seeds
2 Tbsp. plus 2 tsp. extra virgin olive oil
1/3 cup blended olive oil
1/3 cup plus 2 Tbsp. plus 2 tsp. brown sugar
1/4 cup agave
1/4 cup maple syrup
1/2 tsp. plus 1/8 tsp. salt
Directions
Active time: 20 minutes
Total time: 90 minutes including cooling time
Preheat oven to 300° (176) F. Line two rimmed baking sheets with parchment paper. In a bowl, combine dry ingredients and toss with extra virgin olive oil; set aside.
In a saucepan over low heat, combine wet ingredients and whisk to emulsify.
Add wet ingredients to dry ingredients and stir to combine. Spread evenly on prepared baking sheets and bake for 40 minutes, stirring every 10 minutes.
Let cool completely, break into pieces, and store in dry, airtight container. From Everything I Want to Eat (Abrams) by Jessica Koslow.
Ingredients
Directions
Active time: 20 minutes
Total time: 90 minutes including cooling time
Preheat oven to 300° (176) F. Line two rimmed baking sheets with parchment paper. In a bowl, combine dry ingredients and toss with extra virgin olive oil; set aside.
In a saucepan over low heat, combine wet ingredients and whisk to emulsify.
Add wet ingredients to dry ingredients and stir to combine. Spread evenly on prepared baking sheets and bake for 40 minutes, stirring every 10 minutes.
Let cool completely, break into pieces, and store in dry, airtight container. From Everything I Want to Eat (Abrams) by Jessica Koslow.
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