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?

Preparation

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