Getting All Crunchy With Granola
I don’t wear Birkenstocks, but I do make my own granola. My mother-in-law turned me on to this, which is funny, because she strikes me as a very un-”granola” type of person. Her recipe is delicious, though, and she mixes things up from one batch to the next with variations on the seeds, nuts and seasonings she uses. The best part about making your own granola is that it’s waaaay lower in sugar, fat and overall calories than any pre-made stuff you’d buy at the store, but truly every bit as delicious. Here is a very basic recipe that’s also extremely flexible (my beloved Mark Bittman coined the term “Anything Goes Granola” for his recipe, which this one pays homage to). Feel free to throw in dried fruit, flax seeds, sesame seeds, other types of nuts, your favorite blend of spices – whatever floats your boat, really.
Note: If it’s a hot day and you don’t feel like turning on the oven, this is also quite tasty unbaked – especially with yogurt or fresh fruit. Refrigerate your leftovers.)
Two cups rolled oats (not instant)
1 cup nuts and/or seeds of your choice (I like using walnuts and sesame seeds)
1/2 cup shredded, unsweetened coconut
2 TBSP maple syrup or honey
1/2 tsp vanilla
Cinnamon to taste
Salt to taste
1. Mix all ingredients together in a bowl. (If using dried fruit, wait and add it after step 2.)
2. Spread in an even layer on a rimmed baking sheet and bake at 350 degrees until lightly browned (about 30 minutes).
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