I've been looking for a gratifying granola recipe ever since I got hooked on Greek yogurt. Sure, I could just pick up a package of this pre-made staple at the market and happily eat my morning yogurt parfaits, but then I would miss out on the heavenly nutty smell that invades my kitchen and filters through the crack under the door of A's office each time I make it. Who could resist? It's easy to pull together on a Sunday, store in an air-tight container, and enjoy throughout the week. I'm certain homemade granola is a godsend for families and snackers alike. And this recipe is particularly good with a perfect ratio of oats and nuts to dried fruit.
(makes 11 cups)
4 cups of Muesli mix (don't use a mix with dried fruit already added; you'll be baking this in the oven and the fruit will burn and taste bitter)
3 cups of old-fashioned oats
1 cup coarsely chopped walnuts
1 cup sliced almonds
3/4 cup coarsely chopped hazelnuts
1/2 cup honey
1/4 cup vegetable oil
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup golden raisins
1 teaspoon cinnamon
Preheat oven to 275 degrees. Mix muesli, oats, walnuts, almonds, and hazelnuts in a large bowl. Bring honey and oil just to a boil in small saucepan; drizzle over cereal mixture and toss to coat evenly. Spread mixture onto a large rimmed baking sheet. Bake until golden brown and dry, stirring every 15 minutes, about 1 hour 30 minutes. Scatter dried fruit and sprinkle cinnamon over toasted mixture and toss to incorporate evenly. Cool granola completely in pan on rack, stirring occasionally to prevent clumping.
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