The Dartmouth’s Editor-in-Chief, Charlotte hampton ’26, has shared her signature granola recipe, a staple at the newspaper’s biweekly Sunday morning brunches. These gatherings, which began in the spring, fostered a warm atmosphere where editors could connect over food and conversation.
The brunches were characterized by lively discussions, ranging from reminiscing about past events to debating future political landscapes. A highlight of these meals was the arrival of Hampton’s freshly baked granola, filling the room with the inviting aromas of cinnamon, cardamom, and maple.
Hampton emphasizes the versatility of her granola recipe, encouraging customization based on available ingredients. The newspaper hopes readers will recreate this granola and enjoy it with good company.
Charlotte’s Granola Recipe:
ingredients:
- 2 1/4 cups rolled oats
- 1 1/2 cups dried coconut flakes
- 1 cup almonds
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/3 cup maple syrup
- 1/2 cup brown sugar
- 1/3 cup extra virgin olive oil
- 3 cloves
- Generous amounts of cinnamon, cardamom, and salt
instructions:
- Preheat oven to 300°F (150°C).Combine oats, coconut flakes, almonds, walnuts, and pecans in a large bowl.
- In a small saucepan over low heat, whisk together olive oil, brown sugar, and maple syrup.
- Stir the cinnamon, cardamom, cloves, and salt into the wet ingredients.
- Pour the wet mixture over the dry ingredients and stir until evenly coated.
- Spread the mixture onto a baking tray and bake for 35 to 40 minutes.
- Allow to cool before serving.
Kent Friel ’26 is an executive editor at The Dartmouth.
