My Famous Granola

Due to popular demand, here’s the granola I make and give away in vast quantities, part of my cunning plan to subvert civilization with granola. Adjust proportions to suit; more coconut, for example, if you like coconut more than me.

  • 2 C nuts; halved blanched almonds, walnut pieces, chopped cashews or pecans; whatever’s cheap, but avoid lots of powdery nut fragments (these scorch)
  • 4 C rolled oats
  • 1 C unsweetened shredded coconut
  • ½ C sunflower seeds
  • 4 T sesame seeds
  • ½ C honey or maple syrup
  • 1½ C fruit: raisins and chopped dried figs are good

Set the oven to 325°F. Preheat a big heavy roasting pan straddling two burners on medium. Toast and stir the nuts in the pan until they start to color and smell nice, which takes a few minutes–don’t burn them. Add oats and coconut and stir until the oats start to toast, but don’t let the coconut burn. Add seeds and toast and stir a few minutes more. Remove from heat, add the honey/maple syrup, then bake in the oven 15 minutes, stirring and respreading at the five and ten minute mark. Add the dried fruit, stir, then let the granola cool on a rack until it’s room temperature (but not overnight, or it’s less crunchy, being presumably hygroscopic). This will fill four big airtight jars, and stores well in the fridge.

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