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
This granola recipe is becoming a staple in our house – it is certainly a staple in my mother’s house. Whenever we come to visit, we can always count on a big tin of granola to eat throughout our stay. You can have it for breakfast with milk, for lunch with yogurt, and for dessert after dinner with ice-cream. Yes, I seem to focus my meals around the granola… Of course my kids just like it plain – and so do I – it is the perfect snack food. What I also love about this granola is how easy it is to substitute your favorite dried fruit or nuts. I highly suggest the slivered almonds though because they are so thin that they stick nicely to the oats. Instead of dried cranberries – I used Trader Joes Dried Berry Medley. This granola stays crunchy for days – especially when stored in a tin. This is my mother’s recipe – enjoy!
- 2 cups old-fashioned oats
- 3/4 cup slivered almonds
- 3/4 cup pecan halves
- 1/3 cup frozen concentrated cranberry juice cocktail, thawed
- 3 T brown sugar, packed
- 3 T canola oil
- 3 T honey
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/2 C dried cranberries
Preheat oven to 325 convection, 350 regular.
Bake on parchment lined half sheet pan. Combine oats, almonds, and pecans in large bowl. Combine juice, brown sugar, oil, honey, cinnamon and allspice in a medium saucepan. Bring to boil and whisk until sugar is dissolved. Pour hot syrup over oat mixture and stir to coat evenly. Spread mixture onto prepared baking sheet. Bake carefully for 10 minutes. Mix the granola, and add the dried fruit. Bake 5 minutes more until toasted looking. The granola will not be crunchy at this point – and that’s good. Remove and press down on the granola to flatten out, using additional parchment paper so it doesn’t stick to your hands.
Let it cool – and store in a tin container for best results.
For a printer friendly version of this recipe, click here: Cranberry Almond Granola