Patrick and I haven’t bought cereal since we began making our own granola a few years ago. In that time we’ve adapted the recipe (from The Barefoot Contessa Cookbook) only slightly.
And my recent adjustments have been just to explore the subtle light crunchiness of coconut oil (though olive or canola oils work just fine); and to pump in some extra flavor (cinnamon!).
Without further ado, a simple recipe to make you lots and lots of granola.
Beeson house granola, in pictures
Granola recipes make for perfect little cooking labs. Adjust the spices and oils as you wish. Play with different mixes of nuts and dried fruit. Throw in some brown sugar to see what happens!
4 cups oats
2 cups sweetened coconut
2 cups almonds
2 cups pecans
1 1/2 Tbsp. cinnamon
3/4 cup coconut oil (about 6 oz.)
1/2 cup honey (about 6 oz.)
3 cups dried cranberries
Preheat oven to 350F. Line a rimmed baking sheet with parchment or a baking mat.
1. If you’re using coconut oil, melt it in the microwave. This shouldn’t take more than about 45 seconds (amazing!). Mix oil and honey; set aside.
2. In a large bowl, measure out oats, coconut, nuts, and spices. Pour honey/oil mixture into bowl and mix until all ingredients are thoroughly combined. (If you’re using coconut oil, the oats etc. will look less glossy; if another oil, more glossy.)
3. Spread granola evenly over baking sheet. Bake for 30-45 minutes*, stirring occasionally. Remove from oven when granola is dark golden brown. Let it come to room temperature.
4. Break up the cooled granola and return it to the large bowl; mix with dried cranberries. Store in air-tight containers (we keep ours in the fridge and find it stays nice and crunchy until it’s time to make another batch!).
* Yes, that’s a huge time span! But I’ve found — having used different ovens to make this recipe — that with the variations in oven temps plus the somewhat delicate nature of coconut and pecans, it’s important to find the time that’s right for your particular, unique oven.