I’ve been nibbling on homemade granola all week. Funnily enough, I didn’t make it for myself. I’m not much of a breakfast person, but Eric has been on a granola and yogurt kick the last few weeks. On our trips to the grocery store, I’d meander through the aisles as he intensely searched the ingredient list of every box of granola. To be honest, I have no idea what he was looking for. But it got me thinking, “Why the heck are we buying this stuff when it’s so easy to make at home?”
There are few foods that I just don’t get. Very few foods, in fact. But cold cereal, something most of my family enjoys, is one of them. As a child, I would shovel down those bland Os and some milk, just to get some food in my body before school. In my teenage years, however, I switched to yogurt or a piece of fruit or I wouldn’t have anything. Cereal just doesn’t make a meal, in my view. And I pretty much stopped eating breakfast since then (with the exception of weekend scones)
But thanks to my granola-loving husband, I am hooked. There are delicate flavors and textures. Crunches and chews. Toasted nuts and sweetened cranberries. And coconut. I can get behind anything that has shredded coconut and having it in my breakfast makes each morning all the more pleasant.
(adapted from the recipe by Ina Garten)
Note: I was surprised by how much this makes. Would be great to serve to guests at brunch.
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
1 cup sliced almonds
1 cup chopped walnuts
3/4 cups vegetable oil
1 tbsp vanilla
1/2 cup good honey
1 1/2 cups dried cranberries
1/2 cup sunflower seeds
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and chopped walnuts together in a large bowl. Whisk together the oil, vanilla, and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the cranberries and sunflower seeds. Store the cooled granola in an airtight container.