I don’t usually stray from my mother’s granola recipe. It is definitely one of the few recipes I make over and over again. Basically it is my standby when people are coming to visit – it is so delicious and easy to make – and I never have to worry about it sitting in the pantry.
I happen to be a huge fan of Molly Wizenberg though – who has a column in Bon Appetit each month. The other month she wrote about her granola recipe – and she had me sold on a single ingredient – the unsweetened coconut. Basically I had to swap out the cranberry juice concentrate for the unsweetened coconut – and change the proportions of honey – and the recipes were almost identical. I made some changes below based on what I had in the house – but I was very impressed. I loved her granola – it was crunchy, sweet and the coconut was a perfect addition. It wasn’t a strong flavor, but a subtle difference that I really enjoyed. Next on my list – my mother’s recipe adding the unsweetened coconut – so at what point can I call it my recipe?
- 3 cups old-fashioned oats
- 1 cup sliced almonds
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons (packed) brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon (generous) salt
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 cup assorted dried fruit
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit.
DO AHEAD Can be made 1 week ahead. Store airtight.
Makes about 5 cups.
For a printer-friendly version of this recipe, please click here: Molly’s Everyday Granola