Food & dining
    Next Score View the next score

    seasonal recipe

    Recipe for Hotel Jerome granola

    Karoline Boehm Goodnick FOR THE BOSTON GLOBE

    Makes about 10 cups

    At the Hotel Jerome in Aspen, Colo., crunchy-chunky-nutty granola is a popular breakfast choice, served with berries and milk or yogurt. “It’s one of the most frequently requested recipes,” says executive chef Rob Zack. “We go a little crazy with the nuts,” he says, adding, that “granola is really about the nuts, which provide the flavor.” Add dried fruits, such as cherries, cranberries, raisins, or chopped apricots, to the mix after baking, if you like.

    5cups old-fashioned rolled oats
    ½cup raw almonds, coarsely chopped
    ½cup walnuts, coarsely chopped
    ½cup green pumpkin seeds
    ½cup skinned hazelnuts, coarsely chopped
    ½cup unsalted pistachios
    ½cup unsweetened
    shredded coconut
    ½cup wheat germ
    ¼cup (½ stick) unsalted butter, cut into 4 slices
    ½cup honey
    ½cup maple syrup
    ¼cup light brown sugar
    ¼cup undiluted orange juice concentrate
    1tablespoon ground cinnamon
    1tablespoon vanilla extract
    1teaspoon kosher salt
    1tablespoon water

    1. Set the oven at 325 degrees. Have on hand 2 large rimmed baking sheets, 12 by 17 inches each.

    2. In a large bowl, combine the oats, almonds, walnuts, pumpkin seeds, hazelnuts, pistachios, coconut, and wheat germ.

    Advertisement

    3. In a saucepan over medium heat, stir the butter, honey, maple syrup, brown sugar, orange juice concentrate, cinnamon, vanilla, salt, and water, until the butter melts. Bring to a boil and when the liquid bubbles at the edges, remove the pan from the heat. Carefully pour the maple mixture over the oat mixture and stir thoroughly until the oat mixture is coated all over. Spread on the baking sheets (it should not be more than ¾ inch thick).

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Bake for 15 minutes. With a large spoon, stir well. Bake for 15 minutes and stir again. Continue to bake, stirring every 10 minutes, for 10 to 15 minutes more, or until the granola is dark brown and mostly dry. It will crisp as it cools. Total baking time is 40 to 45 minutes.

    5. Set the pans on wire racks to cool; do not stir. When cool, use a metal spatula to loosen the granola from the pans. Store in airtight containers for up to 3 weeks or freeze.

    Lisa Zwirn. Adapted from the Hotel Jerome