Last summer, I spent an evening smelling a good friend bake granola for her family. When she offered Jeff and I a taste at the end of the night, we were both hooked. Since then, I have been making granola for us, changing up the mixture of nuts, seeds and dried fruit according to what is in the cupboard. I love forgiving recipes and this is certainly one of them.
adapted from my friend C.
Yield: ~11 cups
5 c. rolled oats
1 c. diced nuts (we like pecans or walnuts)
1 c. sunflower or pumpkin seeds
1 c. sesame seeds
1 c. shredded unsweetened coconut
1/2 c. wheat germ, flax seed or oat bran (or a mix)
1/2 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1 c. vegetable or coconut oil
1/3 c. honey
1/4 c. maple syrup
1 tsp. salt
2 c. diced dried fruit- I usually mix raisins, craisins and apricots but any dried fruit (figs, berries, dates, citron) will do. A few tablespoons of diced dried cherries within the mix is always a great addition.
Preheat oven to 325 degrees. In large bowl, combine oats, walnuts, seeds, coconut, wheat germ, flour, brown sugar and cinnamon. Add oil, honey and salt and mix well until dry ingredients are evenly coated. Transfer into a roasting pan and bake for 60 minutes or until granola has turned golden brown and you can smell that the nuts have toasted, stirring every 10 minutes. Stir in dried fruit and bake 10 more minutes. Cool and transfer to an airtight container. Granola keeps well at room temperature for several weeks or can be frozen. Jeff loves eating it raw while I enjoy a few tablespoons over Baltic yogurt for breakfast. It’s also wonderful over ice cream.