Craftsman and Wolves is one of my favorite spots in San Francisco. Here, everything is so enticing, particularly the juxtaposition of the exceptionally pretty and meticulously arranged pastries and the space’s more masculine aesthetic. The first time I stopped in I’d just had brunch, but managed to leave with a sizeable bounty that included a bag of the house-made Damn Fine Granola. The Damn Fine Granola packaging undoubtedly reeled me in (even if the bag had been unlabeled I probably still would have happily purchased whatever mysterious goods it contained), as did the ingredient list. Pistachios! Coconut! Cacao nibs! Sweet curry powder? Well, yeah ok.
Damn Fine Granola is a treat for sure. I brought some along on a Big Sur “camping trip” that I took a while ago with my dear, dear friend Monica, who found the Damn Fine Granola to be far too sweet for breakfast and had to put up with me referring to the granola by its full name the entire time. “Where did the Damn Fine Granola go?” “Are you sure you don’t want to try the Damn Fine Granola again?” “More Damn Fine Granola for me then.” Damn Fine Granola is indeed rather sweet, so I decided to make a less sweet, more ridiculously named version of it. I was also inspired to make granola after Alyna’s homemade granola fed the three of us every morning during our Portland adventures. Alyna, maybe all granola recipes here should be named after Justin Timberlake lyrics?
The ingredients for Damn Fine Granola are listed on the packaging and are simple (which is not at all to imply obvious) in that one can pronounce all of them, and almost everything listed was already hanging out in various kitchen cupboards. The only thing left to do was think about proportions, and this BuzzFeed guide to homemade granola is supremely -- and surprisingly -- helpful. I deviated from the ingredient list a little bit by omitting the corn flakes and the sugar since it already included honey, and used olive oil instead of butter. Lookin' Riiight Granola is particularly good with blackberry yogurt. This recipe is dairy-free, gluten-free if you use gluten-free oats (which were used here, and are just regular old oats that go through a gluten-free production process), and can easily be made vegan by swapping the honey out for maple or agave syrup.
Lookin’ Riiight Granola
Inspired by Craftsman and Wolves' Damn Fine Granola
Yields about 6 cups
3 cups rolled oats
1 cup pistachios
1 1/2 cups unsweetened coconut flakes
1 cup cacao nibs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon sweet curry powder
1/3 cup honey
1/2 cup olive oil
1 teaspoon vanilla extract
Preheat oven to 300 degrees F.
In a large bowl, stir together the oats, pistachios, coconut flakes, cacao nibs, salt, cinnamon, and sweet curry powder. Add the honey, olive oil and vanilla extract (measure the vanilla into the olive oil so that you don’t get a random patch of granola that is super vanilla-y), and stir until well-combined.
Spread the granola mixture evenly on a rimmed baking sheet, and transfer to oven to bake for about 45 minutes, stirring every 15 minutes, until granola is toasted (stir less often if you like more clumpy granola). Be sure to stir from the edges, which tend to darken more quickly than the center.
Remove the granola from the oven and let cool completely. Store the granola in an airtight container at room temperature. It will keep for up to 1 month.