• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Maple Pecan Granola and a trip to Maine

September 6, 2012 by Joy the Baker 197 Comments

IMG_3674

I fell in love.

I fell in love with the state of Maine.

Last week I lovingly, though hapazardly thrust tofu lemon cremes your way.  I did so from my phone on a bus driving through Maine.

See… I went on a vacation and for a work-brain maniac like mine, it seemed… hard.  Which (I know I know I know) sounds bonkers dumb.

I went to a place that solved many, if not all, of my work-brain maniac problems.  Maine Maine the state of Maine!  Maine doesn’t glorify work-brain-busy.  Maine glorifies big blue skies, small farms, chicken coops, bee-keeping, and the connection of people over, well… my connection to the internet.  It was just what I needed and I’m absolutely smitten.

Today I want to show you a particular part of my trip to Maine.  It involved big sails, gusting winds, sailors, lobster, and big hearts.  This leg of my Maine journey left me craving the comfort of Maple Granola… and that’s what bring us to this here point.

To follow:  gratituous pictures of boats and lobster.

maine is awesome!

IMG_3531

This is the J & E Riggin.  It’s a national historic landmark… which is pretty incredible considering that I slept inside of her.  The J & E Riggin was built in 1927 as an oyster dredger.  Back in the day it was manned by seven big ol’ sailor dudes who worked this schooner up and down the coast of Maine collecting massive amounts of oysters.  The schooner was transformed into a passenger boat in 1977.

These days the J & E Riggin is run and loved by Captain Jon Finger and Captain Annie Mahle.  Each summer John, Annie, their daughters and sea family welcome people onto the schooner for 4 or 6 day adventures.  When I say adventure… I do mean it!  Cabins on the boat are small,cozy and are equip with a small cold water sink.  Ok… I had one mild cabin freak-out because I’m a touch bit claustrophobic.  Nothing a little red wine can’t solve.  Besides, not much time is spent down in the cabins…

maine is awesome!

… not when view like this exist up on deck.

This is a neighboring boat.  I’m pretty sure we’re racing.

maine is awesome!

Schooners like the Riggin are no joke.  They take knowledgable people and strong hands to run.  The guests help to raise sails, fold sails, do their dishes and pull in the anchor.  It takes a village… and we’re not even raising a child.

Here, First Mate Scott is doing some sort of something to the sail.  Porting?  Starboarding?  Hulling?  Shucking?

Ok… to be fair, I helped to raise some sails, but I didn’t really do a good job of learning boat language.

IMG_3455

We dropped anchor and explored a few tiny islands.

This is me not at all missing Breaking Bad or The Real Housewives of Awfultown.  This is me just taking it all in.

IMG_3437

Some of us went for a swim.  When I say ‘us’… I mean that one dude went in the chilly Maine waters to lobster gawk.

IMG_3460

We gathered on tiny Russ Island with one purpose… to put lobsters and corn in a kettle and eat them with too much butter.

This open fire kettle situation is my idea of romance.

IMG_3468

Welcome to lobster-town.

This doesn’t happen in California.

Can I tell you what I learned about these darlings?  In Maine we ate soft-shell lobster.  These are the lobster that molt their hard shells and are in the process of building back their shells when they wander into a lobster trap.  The shells are softer so they don’t really hold up to continental shipping.  They also hold a bit more water than regular lobster… so they’re best eaten standing up, outdoors, with new people that you love.

IMG_3473

Atop the lobster go the corn.

In the foil covered pitcher?  BUTTER!

IMG_3476

Atop the lobsters, atop the corn, beside the butter… piles of seaweed.

Seaweed sealer!

IMG_3482

Grill some sausages next to the kettle… like it’s no big deal or whatever.

If we could just figure out how to make a chocolate cake in this kettle at the same time, my dreams would be complete.

IMG_3499

Lobsters take about 30 minutes to bake.  The perfect amount of time for Captain Annie and Captain Jon to read a story with their daughter Ella.

Time.  Love.  Tenderness.  It’s not just an awesome Michael Bolton song anymore.

IMG_3517

I don’t think my eyes have ever seen a finer moment…

maine is awesome!

Especially when an island beach lobster bake exists in this reality.

IMG_3547

Captain Annie is the chef on the Riggin.  When I say chef… I mean cheffy chef for real.  She’s classically trained and her appreciation for Maine summer produce just shines.  Food is fresh, thoughtful, and actually tastes like the place it comes from.

I’ve been to great restaurants and foodie (I hate that word) cities, but I’ve never had food so naturally considered and humbly appreciated.

maine is awesome!

Fresh oysters on an oyster dredging boat?

So many blessings abound.

maine is awesome!

Head on a schooner aka day something-or-other without a shower.

maine is awesome!

Feet on a schooner.

I just really like thinking about how old this wood is, and the different kinds of people who have trod across it.

IMG_3557

Captain Jon and his maps.

Some vacations just happen to you, but other vacations really fill you up.  My four days on the J & E Riggin with Jon, Annie, their daughter Ella, and the amazingly hardworking crew really blew me away.  It was so special.  It wasn’t about going to the right restaurants, rushing first thing to the best doughnut shop, or finding the best cocktail… it was about being a part of something much bigger and much older than us.  There’s history, respect, reverence, and learning… and we got to take it all in (without instantly tweeting about it).  It’s feels like what it might be like to ride a whale… with new friends and really good food.

Captain Annie along with her kitchen partner / fellow mastermind Toni coaxed some really amazing food out of the tiny galley kitchen.  Her granola was my favorite thing (besides the view) to wake up to every morning.  It was simple, studded with big coconut flakes and had a hint of bourbon vanilla.  I flipped through her cookbook when I returned home to find her recipe.

IMG_3601

It all starts with oats, ground cinnamon, a big pinch of salt, and unsweetened shredded coconut.

I am addicted to this big flake coconut that I often find at Whole Foods.

IMG_3616

Granola needs a lubricant.  In this case we’re working with olive oil, maple syrup, honey, and pure vanilla extract.

Let the good times roll.  …that was a joke about oats.

IMG_3599

This is the part where things get selfish.  The best part of making your own granola is choosing exactly what makes you happy in it.

I love plump dried apricots, goji berries, toasted pecans, and big flaked coconut.

IMG_3626

The toss.  It’s easy!

IMG_3635

So this weird thing happened in my house.  It’s about me and my mixing bowl situation… namely that I don’t really have one.  My largest mixing bowl is actually my big ol’ soup pot.

IMG_3648

This granola recipe is inspired by Captain Annie’s cookbook Sugar & Salt.  It’s just one of many totally comforting recipes.  Plus, there’s all kinds of information about schooner living, which I’m now totally smitten with.

IMG_3653

Warm and toasted.  Suited and booted.

IMG_3659

I adapted the granola just a bit by adding maple syrup and dried fruit.  It tastes of comfort and love and is most fitting to gift by the jarful.

Maple Pecan Granola

makes about 12 cups

adapted from Sugar and Salt

Print this Recipe!

1 to 1 1/2 cups unsweetened shredded coconut

1 cup coarsely chopped pecans

8 cups old-fashioned rolled oats

2 teaspoons ground cinnamon

1/4 teaspoons salt

1/3 cup olive oil

1/2 cup pure maple syrup

1/3 cup honey

2 teaspoons pure vanilla extract

1 heaping cup coarsely chopped dried apricots

1/2 cup gogi berries

Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a large bowl, toss together coconut, pecans, rolled oats, cinnamon, and salt.

 In a medium suacepan over low heat, stir together the oil, maple syrup, and honey.  Stir until melted together.  Remove from heat and add vanilla extract.  Stir together.

Add the wet ingredients, all at once, to the rolled oat mixture.  Toss to coat, insuring that all of the dry ingredients are coated in the maple syrup mixture.  Divide the mixture between the two prepared baking pans.  Spread into an even layer.

Bake granola for 45 minutes to 1 hour, removing the pans from the oven twice during baking to toss and stir.  Once mixture is evenly browned and toasted, remove from the oven and allow to cool completely.  Add dried fruit and stire granola in an airtight container at room temperature.

Granola will last for several weeks.  

Previous PostNext Post

Filed Under: Breakfast, Fruit, Gluten-Free, Healthy, Recipes, Vanilla

Previous Post: « When You Comment on My Blog
Next Post: Baked Chili Cheese Fries »

Reader Interactions

Trackbacks

  1. How To Make The Best Granola Ever – Para-SciFi says:
    April 27, 2016 at 2:00 pm

    […] joythebaker.com […]

    Reply
  2. Como fazer a melhor Granola já - Pensar Acreditar says:
    February 6, 2016 at 7:50 pm

    […] joythebaker.com […]

    Reply
  3. How To Make The Best Granola Ever | awesome viral content says:
    November 28, 2015 at 9:06 am

    […] joythebaker.com […]

    Reply
  4. How To Make The Best Granola Ever | Viral Luxury says:
    May 20, 2015 at 12:19 pm

    […] joythebaker.com […]

    Reply
  5. Some Kitchen Stories Maple Pecan Granola says:
    March 27, 2015 at 5:30 pm

    […] handful. The only thing I’d add is a sprinkling of dried blueberries (Maine all the way). And Joy made it when she came to visit Portland, to boot. For our fourth year, it’s a very good place […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up