This granola is a “kitchen sink” recipe that lets you incorporate whatever you have on hand. We used pecans, pistachios, sunflower seeds and pepitas in our version, but almonds, walnuts or hazelnuts are also nice. If you have raisins, dried cranberries or cherries on hand, you don’t need to chop the fruit. We used dried apricots, apples and figs cut into smaller bite sized bits. If you don’t have honey, increase the maple syrup or substitute agave nectar. Try cardamom instead of nutmeg – the possibilities are endless and it’s a very forgiving recipe! It’s delicious with milk or yogurt or on its own as a snack.
Makes about 6 cups
3 cups old-fashioned rolled oats
2 cups raw nuts and/or seeds
1 ½ cups dried fruit, coarsely chopped
1/2 cup shredded coconut
1/4 cup maple syrup
1/4 cup honey
1/4 cup packed light brown
3/4 cup extra virgin olive oil
1/2 teaspoon each ground nutmeg and cinnamon
1 teaspoon kosher salt
Preheat oven to 300 degrees. In a large bowl, combine all ingredients, stirring until combined and well coated. Spread mixture on a rimmed baking sheet in an even layer and bake for 35 – 40 minutes, stirring every 10 minutes or so, until golden brown. Store in an airtight container for up to two weeks.