Recipe from the KEEN Kanteen: DIY Granola
Since 2014, the KEEN Kanteen has been serving up delicious breakfast and lunch food (and cookies!) for all of us working at KEEN HQ. With our office closed for the past two years, we've all been totally missing Chef David's classic granola, featured in the Kanteen's "Yogui Bowl" — granola plus Tillamook full-fat yogurt and flax seeds, plus your choice of toppings.
Heading into the office in the morning, you were sure to run into a KEENmate with their Yogui Bowl piled high with fixins, including fresh fruit, dried fruit, mixed nuts, honey, agave nectar, chia seeds, and hemp hearts. It's easy to personalize with local berries and favorite nuts/seeds. And, guess what? It turns out that granola is super easy to make from scratch, and Chef David is sharing his recipe with all of us. (Still, I can't wait to get a real Kanteen Yogui Bowl soon when the office reopens!)
Give it a try, and take it on your next hike or camping trip! We'd love to hear how it turns out.
KEEN Kanteen Granola
Prep time: 5 min
Total time: 50 min
Makes approx. 6 cups
5 cups rolled oats (we use Bob’s Red Mill)
1½ cups whole or crushed raw almonds
1 cup local honey
½ cup canola oil (avocado & walnut are great substitutes)
1 Tbsp. cinnamon
½ Tbsp. kosher salt
1. Preheat oven to 300°F (no fan)
2. Combine all ingredients in large bowl and mix well to thoroughly combine all ingredients.
3. Line a sheet tray with a non-stick silpat or spray with oil, do not use parchment paper as it will stick to the granola while baking.
4. Spread the mixture evenly on the lined or oiled sheet tray, maintain an even thickness of one inch to ensure clumping while baking.
5. Bake the mixture for approx. 35-45 minutes or until the oats and almonds reach a light brown, toasted color. For best results, very gently mix the granola from the edges inward and rotate the sheet tray twice during the cooking time.
6. Just like cookies, granola will continue to cook for several minutes once removed from the oven, if the product is over cooking remove it from the tray as quickly as possible to further halt the cooking process.
7. Let cool completely before storing in an airtight container.
Q&A with Chef David
The KEEN Kanteen recipe hasn’t changed in 7 years. Why?
David: "With only six ingredients, the simplicity of this granola allows all of your fixings and add-in creations to really shine. Eat it as-is on a hike or turn it into our classic Yogui Bowl by adding fruit, yogurt, and some flax seeds. The recipe hasn’t changed because it doesn’t need to with all the variations you can make out of it."
How many pounds of granola do you think you’ve made in that time?
"On average, the Kanteen would prepare a 22-quart batch every 10-14 days, that’s around 575 quarts a year, which equals about 145 gallons. Now I’m curious and will have to weigh a batch the next time it's made!"
If you were going to tweak the recipe, what’s one thing you would change or add?
"The original recipe calls for canola oil, which is typically more refined and lacking in nutrients. We have been testing the recipe with more nutritious oils like avocado and walnut, check back soon and I can let you know where we land on the change."
Any “Inside Kanteen” baking tips you can share?
"Invest in a silpat baking sheet. These non-stick pan liners are essential when baking granola for a nice crunch and easy cleanup!"
What’s your favorite way to eat granola?
"I’m fairly boring with how I eat my granola and it's typically either with unsweetened Greek yogurt or with almond milk. I love the simplicity of the pairing and starting my day with a basic, nutritious, and light meal."
When it comes to food, is there anything more quintessentially Pacific Northwest than granola?
"The PNW offers such a bounty of wild ingredients, it’s hard to pick just one. However, I’d have to say that crunchy granola has been fueling the locals for quite some time!"