Adapted from Mark Bittman’s Food Matters. Versatile and so simple to make that there’s no excuse for having the expensive, sweet and fattening commercial varieties ever again!
Ingredients:
- 6 c. rolled oats (I used Bob's Red Mill Extra Thick Whole Grain)
- 2 1/2 c. mixed nuts and seeds: walnuts, almonds (whole and slivered), cashews, sesame seeds, flax seeds, sunflower seeds, pumpkin seeds
- 1 c. shredded unsweetened coconut
- 1 t. cinnamon
- pinch ground cloves
- 1/3 c. honey
- 1/3 c. maple syrup
- 1 t. vanilla
- salt
- 1 c. dried berries (mix of cranberry, blueberry and strawberry)
- 1/2 c. raisins (golden and regular)
Instructions:
- Heat oven to 350 degrees. In large bowl, combine oats, nuts, seeds, coconut, spices, honey, syrup and vanilla. Sprinkle with a little sale. Toss to combine well. Spread the mixture on a rimmed baking sheet and bake 30 minutes or a little longer, stirring every 10 minutes or so. I like dark, crunchier granola, so my batch cooked for closer to 40 minutes.
- Remove pan from the oven and add dried fruits and raisins. Combine. Cool on rack until granola reaches room temperature.
- Bittman says this will keep indefinitely if stored in the refrigerator in a sealed container but I question the need for indefinite storage as it will be long gone before it has any chance of going stale!!
- Makes approximately 40 1/4-cup servings.