I was never one to eat just yogurt. Yogurt itself just seemed weird to me. Don’t get me wrong–I was happy to cook with it or churn up a batch of frozen yogurt, but just eat it straight? Well, Stephanie showed me what I was missing all this time: a good granola recipe.
A good, tangy, sticky-with-honey, nutty, granola that chews back when you crunch into it was that special something I needed to turn me on to yogurt. Or to just eating fistfuls of granola for that matter. Its stupid easy to make, way better than the myriad of choices you can grab at the grocery store (for an arm and a leg), and a fantastic way to start your day (or just to snack on). I like to work a little bit of dried fruit in there, but the nice thing about granola: it is very forgiving and very open to experimentation. For those of you who also make your own granola, what characteristics do you look for in your perfect granola? Sticky? Clustery? Nutty? Loaded with fruit?
- 2 cups regular rolled oats
- 1 cup coarsely chopped sliced almonds, chopped walnuts, or chopped pecans
- 1/2 cup shredded coconut
- 1/2 cup sunflower seeds
- 1/2 cup honey
- 2 Tbsp canola oil
- 1 cup dried fruit (in this case, a mix of dried cranberries and figs, but cherries, raisins, apricots, or others would work wonderfully, too)
To prepare, preheat the oven to 300°F and lightly grease a cookie sheet with oil.
In a large bowl, combine the oats, nuts, coconut, and seeds.
In another bowl, mix the honey and oil. Stir this mixture into the oat mixture, coating well. Spread the entirety of that out on the cookie sheet and bake, stirring after 18-20 minutes and cooking for a grand total of 30-35 minutes (or until light brown).
Immediately remove from the oven and mix the diced, dried fruit pieces in with the granola. Carefully transfer all of this from the cookie sheet to a large piece of foil to cool down.
Once cool, store in an airtight container–I like to use mason jars.
However you choose to eat your granola, I hope you enjoy this one!