Honey Almond Granola

Granola is like a folk song–there are hundreds of versions out there but no single person owns it.

Ready for my yogurt

Ready for my yogurt

The first time I made granola I was struck by A) how easy it is and B) how amazing it makes my house smell. The incredible aroma is reason enough to make your own granola. It’s food aromatherapy. It also tastes pretty great. There is just enough sweet and a tiny bit of salty to balance perfectly. You will be eating granola by the handful when you try this stuff.

Never again will you be tempted to pay $7 for a tiny bag of artisanal granola (as IF).  Only schmucks need to fall for that trap. And if you are on a wheat-free diet you will wonder what they need the wheat flour for in those cereal boxes of granola at the grocery store.

This key to this granola is letting it cool completely to get it nice and crisp. And if you don’t feel like chopping dried apricots and pears, try raisins or dried cranberries or even dried cherries. Sometimes I add shredded coconut to the mix because someone in my house loves coconut.

Honey Almond Granola

  • 3 cups old-fashioned oats (9 ounces)
  • 1 cup sliced almonds with skin (1/4 pound)
  • 1/2 cup sunflower seeds
  • 1/3 cup tablespoons vegetable oil
  • 1/3 cup tablespoons mild honey
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup dried apricots, finely chopped
  • 1/2 cup dried pears, finely chopped
Homemade granola, meet dried apricots

Homemade granola, meet dried apricots

Preheat oven to 350°F with rack in middle. Oil a high-sided sheet pan or line with parchment paper or use a Silpat.  Stir together oats, almonds, and sunflower seeds in a large bowl.
In a small saucepan over low heat, warm the veg oil, honey, cinnamon, and 1/2 teaspoon salt  (or in a microwave) until just heated through. Don’t let it get too hot, it just needs to be warm enough to get all the ingredients to blend. Stir into oat mixture until all the dry stuff is coated.  Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.

Remove from oven and cool granola completely in the baking pan on a wire rack. It will crisp as it cools so let it sit without stirring. When completely cooled add the dried fruit and mix it together in a large bowl. Store in an air-tight container.

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