As the follow-up to her award-winning Turkish-inspired restaurant, Oleana, Ana Sortun opened Sofra in partnership with her talented pastry chef, Maura Kilpatrick. Just like at Oleana, the offerings at Sofra hew to the seasons. There’s always granola on the menu, but its ingredients vary based on the time of year and the whims of the chefs. This version, made extra toasty with the addition of coconut flakes and two kinds of seeds, is nice and rich thanks to a combination of coconut oil and browned butter.
- Cooking spray
- 2 ¾ cups old-fashioned rolled oats
- 1 ½ cups unsweetened coconut flakes
- ½ cup golden flax seeds
- 1 ½ cups sunflower seeds
- 1/3 cup demerara sugar, such as Sugar in the Raw
- ½ teaspoon fleur de sel or other flaky sea salt
- 3 tablespoons unsalted butter
- 2/3 cup orange blossom honey or other mild-flavored honey
- ¼ cup coconut oil
- 1 ½ cups dried blueberries
Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper and coat the parchment with cooking spray. Combine the oats, coconut flakes, flax seeds, sunflower seeds, sugar, and salt in a large bowl. In a medium saucepan, cook the butter over low heat until it starts to smell nutty and turn brown, 3 to 4 minutes (watch closely, as it can burn quickly). Remove the butter from the heat, add the honey and coconut oil, whisk until smooth, and pour over the oat mixture. Toss the oats with a rubber spatula to coat completely.
Spread the mixture in an even layer on the prepared baking sheet. Bake for 10 minutes, stir to break up the granola, then continue baking until dark golden and fragrant (the granola will get crispy once it cools), an additional 15 to 20 minutes. Cool completely, stirring occasionally to prevent the granola from sticking together. Transfer to a large bowl, add the dried blueberries, and toss. The granola will keep, stored in an airtight container, for 3 to 4 weeks.