Silan Granola

This is a recipe for people who like very good, but very plain food for breakfast. Rice with a perfectly cooked egg and a sprinkle of togarashi. Sourdough toast with homemade ricotta and honey. Ripe melon with a pinch of salt eaten on the stoop. It’s not for people who love sugar and cinnamon first thing in the morning. It’s not for people who like granola to scream VANILLA!! or PECAN!! or MAPLE!!!!!!!!

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Now, maybe you’re reading this and wondering, WTF is silan? Silan is date syrup and it has kind of the consistency of maple syrup and a really subtle bite like molasses along with a beautiful caramel sweetness that’s somehow not too sweet at all. I cannot press you firmly enough on this matter: you should order silan from Soom Foods. While you’re at it, get a Soom Foods sampler because I would be remiss if I introduced you to the pleasures of silan and not chocolate sesame tahini. Can you use honey or maple syrup or agave instead? Sure!

The only other flavoring in this granola is sesame. For a pronounced sesame flavor, give the seeds a light toast before tossing them with the rest of the granola or add extra toasted sesame oil. The egg white and silan will prevent them from getting too dark in the oven. Oh yes, the egg white! For protein. For crunch. For your beloved clusters. An egg white will work wonders.

Silan Granola
-yields a generous 8 cups

3 cups old fashioned rolled oats
1 1/2 cups puffed rice cereal
3/4 cup walnut pieces
3/4 cup shelled pistachios
1/4 cup sesame seeds
1 large egg white
2T olive oil
2T toasted sesame oil
2T packed brown sugar
1/2 cup silan
1 1/2 teaspoons kosher salt*

1. Preheat oven to 300.
2. Mix the first four ingredients together in a large bowl.
3. Whisk the oils, silan, egg white and sugar together in a small bowl.
4. Pour the wet mixture over the dry, sprinkling with salt evenly as you go. Stir until very evenly coated.
5. Cook on a baking sheet lined with parchment paper for 45-50 minutes, stopping to stir every 15 minutes.
6. Don’t touch it while it cools! It’s getting crunchy and sticking together to form your beloved clusters. Store in an airtight container for up to two weeks.

*If you are sensitive to salt, consider knocking this down to 1 1/4 or 1 teaspoon.