Recipe: Homemade granola
Homemade granola is easier than you think.
Los Angeles Times
In the last month I’ve made this recipe at least once a week (depending on how quickly we go through it). And I don’t think I’ve ever made it exactly the same way twice. I change the mix of the nuts and dried fruit depending on what appeals to me at the moment (and depending on what I have left from other cooking — this is a great way to clean out all those odds and ends of nuts you probably have in your freezer).
Start with a bunch of fruit (lately I’ve been using persimmons from our tree, spiked with a bit of lime juice), then add a handful of granola and top with a good dollop of yogurt sweetened with honey.
Total time: 50 minutes, plus cooling time
Servings: Makes 16 cups
Note: Adapted from Christine Moore’s “Little Flower: Recipes From the Cafe.”
½ cup vegetable oil
½ cup light brown sugar
½ cup maple syrup
½ teaspoon salt
1 tablespoon vanilla extract
4 cups old-fashioned rolled oats
3 cups mixed chopped nuts (almonds, pecans, walnuts, pistachios, hazelnuts and pumpkin seeds)
4 cups mixed chopped dried fruit (sour cherries, cranberries, apples, pears, apricots, raisins, dates)
1. Heat the oven to 325 degrees. Line two jellyroll pans with silicone mats or parchment.
2. In a saucepan over medium-low heat, heat the oil, sugar, syrup and salt until clear, stirring occasionally. Remove from the heat and stir in the vanilla extract.
3. Place the rolled oats and the mixed nuts in a large mixing bowl and pour the sugar mixture over. Stir with a spatula to coat the oats and nuts evenly. Divide the mixture between the lined jellyroll pans, patting with the back of a spatula to make thin, even layers.
4. Bake until golden brown, about 30 minutes, rotating the sheets and stirring halfway through.
5. Cool slightly before stirring in the dried fruit and storing. The mixture will keep in a tightly covered container at room temperature for at least a week.
Each ½ cup serving: 238 calories; 4 grams protein; 31 grams carbohydrates; 3 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 18 grams sugar; 67 mg sodium.