Basic Granola

Oats, Pecans, Coconut, and Spices

In my Brownie post earlier this week, I mentioned my recently rediscovered Recipe Binder. I was flipping through the Breakfast section (I have 5 sections, separated with dividers and organized by main ingredient), and was intrigued by the Granola page. I have 3 recipes for granola, but haven’t made any in years! To remedy this situation, I decided to make the Everyday Granola recipe clipped from the June 2010 Bon Appetit.

Ready to bake

Everyday Granola

Makes 5 cups

3 cups Old-Fashioned Oats

1 cup Pecans, coarsely chopped

1/2 cup Unsweetened Shredded Coconut

3 tablespoons Brown Sugar, packed

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger

1/4 teaspoon Salt

1/3 cup Honey

2 tablespoons Vegetable Oil

1 cup assorted Dried Fruit

Dried fruit: Cherries and Cranberries

Preheat oven to 350F and line a rimmed baking sheet with parchment paper.

Mix oats, pecans, coconut, brown sugar, cinnamon, ginger, and salt together in a large bowl. Set aside.

Combine honey and oil in a small saucepan over medium-low heat. Stir until smooth, then pour the honey mixture over the oat mixture. Toss well, then spread on prepared baking sheet.

Bake about until golden, stirring every 10 minutes, for about 40 minutes total. Allow to cool on a wire rack, then mix in dried fruit. Store in an airtight container.

Homemade Granola

I love this granola! It’s crunchy, without being too hard, and sweet, but not overwhelmingly so. As you may have noticed, I have a bit of a ginger obsession, so I very much enjoyed the subtle ginger flavor. I used a delicious wildflower honey, and a mix of dried cherries and cranberries. I’m looking forward to trying this again with a different mix.

I enjoyed my first taste of this granola with sliced banana and hemp milk. Yum!