The other weekend, I had a sudden strong urge to bake up a batch of granola. I don’t get it because I hardly ever eat granola, and when I do, it’s usually out of a package and made by companies like Nature Valley and Quaker Oats. I’m always low on snacks around the house and I figured granola would be a “healthy” alternative to chips and cookies. I grabbed a granola recipe that my mother filed away from the Plumpjack Resort in Squaw Valley up in Tahoe that she raved was the “best granola ever.” One quick look at the recipe and I saw butter, maple syrup, corn syrup, honey. Okay, this wasn’t going to be healthy, but I’ve got the recipe in my hand and now I’m committed. I didn’t have all of the ingredients so this was my adaptation.
- — Cooking spray or butter
- 1 cup honey
- 3/4 cup butter
- 1 cup maple syrup
- 1/2 cup light corn syrup
- 4 cups rolled oats
- 1/2 cup unsweetened dried coconut flakes
- 1/2 cup pecan halves
- 1/2 cup whole raw almonds
- 1/4 cup millet
- 1/4 cup sesame seeds
- 1/4 cup wheat germ
- 3/4 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1 pound mixed dried fruit (cherries, cranberries, raisins, currants, apricots, apples, etc.)
Instructions: Preheat oven to 300Â°. Prepare a cookie sheet with cooking spray or lightly coat with butter.
In a thick-bottomed pot, slowly bring the honey, butter, maple syrup and corn syrup to a boil. Boil the mixture for 5 minutes, watching it carefully as it can easily boil over.
Meanwhile, combine the dry ingredients, except for the dried fruit, in a large bowl. I didn’t have millet, sesame seeds and wheat germ, so I substituted in an extra cup of oats.
Pour hot syrup mixture over the dry ingredients, stirring carefully until completely combined. Pour granola mixture onto the prepared baking sheet and spread evenly.
Bake granola for about 45 minutes to 1 hour, until golden brown throughout, stirring every 10 to 15 minutes. Remove from oven and leave at room temperature to cool completely, stirring every 10 minutes to prevent it from forming one large, hard sheet.
Add dried fruit and toss to combine. I used golden raisins and dried cranberries, but I’m thinking dried apricots would be delish.
Store in an airtight container for up to three weeks.