I love good, homemade granola. The kind that comes in a cellophane bag with a pretty ribbon and hand written tag. The kind that costs more than red meat in the store. The kind you’d see for sale at a B&B or a winery. That kind.
I eat it almost every morning one of two ways: on top of Trader Joe’s Vanana (vanilla/banana) yogurt or by the handful.
I’ve been making this particular granola for a couple years now. It’s a great way to use up all those almost empty bags of nuts, seeds and dried fruit in your pantry from the time that you needed 1/4 cup of pecans for a recipe but have never needed pecans again. I have this tattered and stained printout from Martha Stewart that I use as a guide but have never followed exactly. I searched her website but couldn’t find the exact recipe (although she has a gazillion other granola recipes, all very similar). So here’s the gist, retitiled:
(makes 12-14 cups)
4 cups old-fashioned oats
2 cups sweetened, shredded coconut (I’ve tried omitting this but I think it’s better with it)
3 cups total of whatever nuts and/or seeds you have on hand
3/4 cup vegetable oil (sometimes I substitute some flax oil to make it even more healthy, just don’t use all flax oil or it smells funny)
1/2 cup honey
3-3 1/2 cups total of whatever dried fruit you have (if it’s larger than a raisin, cut them to be about the size of raisins)
Preheat oven to 325 degrees. Toss the oats, coconut and nuts in a large bowl. Whisk the oil and honey in a small bowl. Toss it with the oat/nut mixture. Spread it on two large baking sheets. Bake until golden brown (about 20-40 minutes). Stir frequently and check often so it doesn’t burn. Remove from oven and let cool. Mix in the dried fruit. Store in airtight container.
My kids like it on ice cream, too.