Some granolas are filled with nutritious ingredients but somehow aren’t particularly appetizing. This is the best granola I’ve tasted. It has a deliciously sweet cinnamon flavor though not overly sweet and just the right balance of textures. It is very easy to make, but you must watch it carefully during the second half of cooking, for it burns easily. For a delicious change try Granola served with yogurt and a little honey or maple syrup.
MAKES 3 TO 3ВЅ QUARTS
ВЅ cup oil
ВЅ cup honey
6 cups rolled oats (non-instant oatmeal)
в…” cup bran or wheat germ
ВЅ teaspoon salt
1 tablespoon cinnamon
2 cups unsweetened dried coconut
ВЅ cup sesame seeds or sunflower seeds
2 cups chopped walnuts
в…” cup raisins
в…” cup dried cranberries
- Preheat the oven to 350В°F. Combine the oil and honey in a large pot and heat until blended; do not boil it. Add all of the remaining ingredients except the raisins and cranberries, and stir until thoroughly mixed.
- Bake in 2 or 3 batches. Place one-half or one-third on the baking sheet, and cook for 10 minutes. For the next 5 to 10 minutes occasionally toss the granola with a spatula to prevent it from burning. Be especially attentive to the sides, where it burns more easily. When ready the granola will be lightly browned but still somewhat soft; it becomes crisp when cooled.
- Remove the pan from the oven and scrape this batch into a large bowl. Add half or a third of the raisins and cranberries depending on the size of the batch toss well, and cool completely before storing in covered jars or tins. Repeat this procedure with the remaining mixture and dried fruit. This granola will keep for 2 to 3 months in a tightly covered container in the refrigerator.