CARAMELIZED NECTARINES WITH MAPLE COCONUT GRANOLA.

CARAMELIZED NECTARINES WITH MAPLE COCONUT GRANOLA.
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June 22, 2015

It’s been a seriously intense two weeks: I saw an epically moving opera (Dog Days, featuring two completely genius friends: Fellow food blogger Molly Yeh and brilliant college classmate Lauren Worsham-Jarrow), I honored the seventh anniversary of my mother’s death, and, yesterday, I wrote my dad a long celebratory letter of awe and appreciation.

And as I bore witness to my personal sadnesses, the country pulsated with its own horrors of injustice and racist terrorism. I found myself looking away, turning into myself, averting my gaze. It’s so much easier not to see the grossness of humanity dying all around us. But as the anniversary of my mom’s death rolled through my heart chamber, I realized that its seventh year was particularly meaningful.It’s said that the human body renews its cellular material entirely over this span of time, that it takes seven years for us to enter distinct phases of life and growth and maturity. So while I still feel the keen pang of grief, I find myself venturing new steps towards wholeness. This year, for the first since she died, I looked—really looked—at a picture of her in the years close to her death. I’ve taken to soothing myself with pictures of her when she was my age, or us together when I was a baby. Seeing her as she was before she died instantaneously took my breath and filled my eyes, but it felt good. It felt, not shockingly, like gazing into my own eyes in the mirror.

In the kitchen, in times of flux, I seek comfort and simplicity. This dish is great for an elegant breakfast or a simple yet satisfying dessert, capitalizing on the sweetness of fruit in the season. The caramelized fruit perfectly pairs with the salty-sweet granola, which, by the by, is an infinitely customizable recipe. The coconut is one of myriad toppings you could throw in at the end of the baking process (think: cacao nibs, seeds, nuts, dried fruit, dark chocolate—the world is your granola oyster, or something…).

Did I mention this granola doesn’t even require a mixing bowl? It’s revolutionized my breakfast game. And upped my ability to take care of myself in times of stress, intensity, and busyness. And it’s just freaking delicious.


CARAMELIZED NECTARINES WITH MAPLE COCONUT GRANOLA.

Print Recipe
Servings 2

Ingredients
  

Infinitely Customizable Salty-Sweet Granola, Toasted Coconut Variety

  • 4 cups rolled oats
  • ½ cup + 1 tablespoon olive oil
  • ½ cup + 1 tablespoon maple syrup
  • 1 teaspoon Maldon salt flakes
  • 1 cup unsweetened coconut flakes

Caramelized Nectarines

  • 1 large or 1 ½ small nectarines
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut oil
  • extra Maldon salt flakes for garnish
  • 1 ½ cups whole milk yogurt or other creamy goodness of your choice

Instructions
 

  • Preheat oven to 400º.
  • On a large baking tray, spread oats in an even layer about ¼" thick. Drizzle olive oil and maple syrup evenly over the oats, and mix thoroughly. Add the salt flakes, crushing them lightly with your fingers as your sprinkle throughout. Mix again, and redistribute granola evenly on the tray.
  • Bake for 5 minutes, then remove from oven and use a spatula to push granola to center, flipping it and redistributing so it cooks evenly. Return to the oven for 3 minutes.
  • Remove from oven and sprinkle the coconut flakes evenly over the top. Return to oven for 2 more minutes—careful not to let the coconut burn. Remove from oven and let cool for 5 minutes, then use spatula to incorporate coconut into granola. Let cool entirely before breaking up. Store in an airtight container.
  • For caramelized nectarines, slice nectarines about ¼" thick and melt coconut oil and maple syrup in a frying pan (I used a cast iron skillet). Remove pan from heat and place nectarines in the pan, just to coat one side. Remove from pan and return pan to heat. Heat over medium high flame until sizzling, then add nectarines. Cook 5-7 minutes on one side only, allowing that side to caramelize. When they are caramely amber, remove from heat.
  • Serve over yogurt, topped with maple coconut granola and sprinkled with Maldon sea salt.