Another Mark Bittman recipe:
Into this base of rolled oats you can stir just about any dry ingredient imaginable: other grains, like flakes of rye or wheat; dried fruit; spices, from cinnamon to vanilla to nutmeg to cardamom; orange zest, crystallized ginger, peanut butter, even chocolate chips. And of course, any nut or seed you can think of: I favor a combination of cashews, sunflower seeds, sesame seeds and pecans.
- 6 cups rolled oats (not quick-cooking or instant)
- 2 cups mixed nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
- 1 cup dried unsweetened shredded coconut, optional
- 1 teaspoon ground cinnamon, or to taste
- Dash salt
- 1/2 to 1 cup honey or maple syrup, or to taste
- 1 cup raisins or chopped dried fruit, optiona
1. Preheat oven to 350 degrees. In a bowl, combine oats, nuts and seeds, coconut, cinnamon, salt and sweetener. Place on a sheet pan and put in oven. Bake for 30 minutes or a little longer, stirring occasionally. Mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove pan from oven and add raisins or dried fruit. Cool on a rack, stirring once in a while until granola reaches room temperature. Transfer to a sealed container and store in refrigerator; it will keep indefinitely.
Carla: I tried this as soon as it was done, and I have to admit that I was not overwhelmed by the flavor. It was okayy. As the days have passed since I tried this, however, it has gotten better and I am really starting to like it. I think that if I have a better maple syrup (instead of store brand) that it might be better. I would also try unsalted nuts. B+
David: It’s okay. Maybe a little oat heavy. I might like more nuts (peanuts). Overall, I still think it’s positive. A strong B+.