Good Granola

I have been making my “Good Granola” for many years now, but my original recipe has transformed greatly. I started off making stovetop granola, but I have found that baking the granola in the oven results in as equally delicious granola, without the constant stirring. I also rarely measure out the ingredients; just add a dash of this and that until it looks right. However, in order to make granola with consistency, I use the measurements in the recipe below, which can serve as the base for whatever type of nuts and dried fruit you prefer. I particularly love the combination of pecans and dried cranberries, or dried apricots and cashews, and I love to add a handful of seeds (pumpkin, sesame, or sunflower) too. I store the granola in an aluminum container to have on hand to sprinkle over fruit and yogurt in the morning, or for a quick pick-me-up snack in the afternoon.

Before Baking Granola

Good Granola

Makes 5 cups

Ingredients
- 2 1/2 cups oats (not quick cooking oats)
- 1 cup slivered almonds
- 1 cup pecans, roughly chopped
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup honey
- 2 teaspoons canola oil
- 1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Line a half sheet baking pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, cinnamon, nuts and brown sugar. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 30 minutes, tossing after 10 minutes, then after every 5 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried cranberries. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Baked Granola