I can’t believe this hasn’t been posted yet. We’ve been making it for months now — and the kids make it now, even — and I think it’s pretty well calibrated to our tastes. Credit where it’s due, though: found the basis for this recipe via Martha Stewart at http://www.marthastewart.com/285175/homemade-granola. We’ve changed it quite a bit, however. You’ll need:
- four cups old-fashioned oats (the rolled kind)
- one cup sliced almonds (raw will be best)
- one cup pulverized pecans (or 1/2-cup pecans and 1/2-cup almonds)
- one cup dried cranberries (craisins)
- 1/2-cup sweetened coconut flakes
- 1 tsp cinnamon
- pinch of salt
- 1/3-cup vegetable oil
- 1/4-cup honey
- 1/2-cup brown sugar
- 2 tsp vanilla extract
Mix your dried ingredients in a large bowl — oats, almonds, pecans, craisins, coconut, cinnamon, salt. Start the oven preheating to 325 degrees, and prep a large cookie sheet with either some vegetable cooking spray or parchment paper. In a small- to medium-sized saucepan, warm the oil, honey, and brown sugar slowly, then bring to a low boil. Remove from heat and stir in the vanilla extract (the mixture will “flare” a bit, but don’t worry…it won’t catch fire). Quickly empty the warm liquid into the dry ingredients and stir thoroughly to coat. Empty the mixture onto the cookie sheet and spread evenly.
Cook for about 20-25 minutes, stirring a few times to everything browns evenly. It’ll smell toasty when it’s done, but pull it out before it’s deeply toasted or it’ll be overcooked. Let cool and then crumble up by hand. It’ll keep in a sealed container (unrefrigerated) for a week or so, but you’ll likely finish it up before then. Tasty on its own or stirred into some yogurt. Serving size is about 1/3-cup. It’s much better than it looks in the photo, which is my actual hand holding a fresh batch we baked in our actual kitchen, rather than some random photo from the web. So there’s that.