This is my homemade granola recipe -- well, its actually Bittman but I adapted it. The original recipe had the oven at 350 but I found that the granola burned so I do it at 250 for a longer time. You must use unsweetened coconut -- the sweetened stuff will burn. My favorite combo is 1 cup of chopped walnuts, 1/2 cup of sunflower seeds and 1/2 cup of pumpkin seeds.
Ingredients
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
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, optional
Method
1. Preheat oven to 250 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.
Yield About 8 cups (at least 16 servings)
Time 40 minutes
Source: The New York Times
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