For a long time, the idea of making my own granola just never occurred to me. It was always so readily available, in every imaginable variety. And with all the health nuts constantly reminding me that granola’s not as good for you as you think it is, I tried to eat it sparingly. Then I read an article in Bon Appétit and the recipe sounded so delicious (and yes, healthy), I had to give it a try. It’s now one of my breakfast staples.
I’m especially happy to have this recipe here in Buenos Aires, where there are not entire football field-length grocery store aisles dedicated to cereal. The lack of overwhelming and unnecessary selection is certainly not a bad thing, but see, I’ve got this thing about cereal texture….okay, yes, I’m picky.
One of the great things about this recipe is its flexibility. You can add different nuts, fruits, or even dark chocolate pieces, based on your preferences. This version is modified from Bon Appétit’s original. I like to enjoy the finished product with yogurt and fresh fruit.
- 3 cups old-fashioned oats
- 1/2 cup coarsely chopped pecans
- 1/2 cup coarsely chopped almonds
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- generous 1/4 teaspoon salt
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 cup dried fruit of choice (I used dried peaches this time, but recommend dried cherries)
Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix first 7 ingredients in a large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture and toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, for about 40 minutes. Place sheet on a wire rack, stir granola, and allow to cool before mixing in dried fruit. Store in an airtight container.
This recipe yields about 5 cups.