This recipe was adapted from Mark Bittman's crunchy granola recipe in his book 'How to Cook Everything'. It's a real gem of a recipe and very easy to adapt with whatever you happen to have on hand. It also keeps indefinitely in an airtight container in the fridge. Great as a topping on oatmeal, yogurt, or with milk and some fresh fruit.Most recently, I made a batch of granola with tahini, honey, sunflower and sesame seeds (3/4- 1 cup), raisins and dates (pictured).
- 6 cups oats (large flake oats- not instant or quick cooking)
- 1-2 cups mixed nuts and seeds: sunflower seeds, almonds, sesame seeds, etc.
- 1 cup shredded coconut (optional)
- 1 teaspoon ground cinnamon, or to taste
- Dash salt
- 1 /2 to 1 cup honey or maple syrup, or to taste
- 1/2 cup nut butter (natural peanut butter or tahini work well, optional)
- 1 cup raisins or chopped dried fruit
- Preheat oven to 350
- Over med-low heat cook oats for 5-8 min until lightly golden, stirring often
- Add nuts/ seeds of your choice, cook for 5 min longer
- Stir in sweetener (and nut butter if using)
- Place on rimmed baking sheets or in a 9x13" baking pan and bake at 350 for ~30 min (stirring once/ occasionally if using nut butter to keep from burning)
- After removing from oven, stir dried fruit into hot granola
- Allow to cool, store in an airtight container in fridge
