Marcela Valladolid’s Casa Marcela Cookbook + Homemade Granola Recipe

This year I’ve decided that I will be sharing one recipe each month from cooks and books that inspire me. I have a collection of beautiful Mexican cookbooks just asking to be cracked open and this is the perfect excuse to dust them off and experiment with new dishes.

When Chef Marcela Valladolid said she was coming out with another cookbook, I was elated and ordered a signed edition once Casa Marcela was available for purchase. The book is beautiful and full of intimate home and family photos, stories, and of course, delicious recipes. I literally thumb through the pages and think to myself, I want to make that. I want to decorate my home like this. Now that’s how I want to set the table the next time we have guests over. I NEED those plates. How did she make that cake look so pretty? I only wish every recipe included a picture so that I could aim to make each one as lovely as she does.

I love that Marcela embraces both her Mexican and American roots, which comes through in this book. She spends time in both countries, and is raising her children to be bilingual – something that many of you know is a priority for me with Amado. There aren’t too many celebrity chefs who inspire me – she’s able to do so not only through her recipes, but also as a Latina businesswoman and as a mother.

One of the first recipes I made by Chef Marcela was her homemade granola. What I love most about it is its adaptability. Her recipe calls for butter, but my husband is cutting back on dairy so I made it with coconut oil and it’s delicious. She uses honey, I use agave. I even add extra coconut – both in shredded and flake form – because I love the flavor it adds to this granola. Here are a few more quick tips:

• Raw almonds are a good substitute for the hazelnuts
• Pecans, pepitas, and walnuts also work well in this recipe
• Sliced dates and dried apricots are great substitutes or additions to the cranberries and raisins
• Extra coconut flakes are wonderful if you like coconut
  

Amado and I have made it our little tradition to make this granola every Friday before Shabbat dinner. He enjoys it as a snack and mixed into his cottage cheese and oatmeal. Michael does, too. I knew this granola was a hit when Michael said, “Don’t lose this recipe.”

Ingredients:
2 cups old-fashioned oats
¼ cup dried cranberries
¼ cup white raisins
½ cup sliced almonds
½ cup hazelnuts, roughly chopped
½ cup raw pepita seeds
¼ cup unsweetened shredded coconut
¼ cup unsweetened coconut flakes
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons coconut oil
¼ cup light brown sugar, lightly packed
¼ cup agave
1 teaspoon pure Mexican vanilla extract

Preparation:
Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper and set aside.

Mix the oats, cranberries, raisins, almonds, pepitas, hazelnuts, coconut, cinnamon, and salt in a large bowl.

Combine the coconut oil, sugar, agave, and vanilla in a small saucepan over medium heat, stirring until coconut melts and the sugar is completely dissolved, about five minutes. Remove from heat.

Pour the liquid mixture over the oats, mixing until well coated. Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan. Make sure that the edges aren’t too thin because this can cause them to burn.

Bake until the top is golden brown, 15 to 20 minutes. Transfer to a rack and cool. Using your hands, crumble the granola into bite-sized pieces.