D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.
You will need:
- 8 T (1 stick) unsalted butter
- 1/4 c brown sugar
- 1/4 c honey
- 3 T pure maple syrup
- 2 t vanilla
- 1/2 t ground cinnamon
- 1/4 t ground ginger
- 1/4 t ground nutmeg
- Pinch of sea salt
- 1/2 c nuts (I recommend pecans or walnuts)
- 2 c slow cooking old-fashioned oats
- 1/2 c coconut flakes
- 1/2 c unsweetened chocolate chips or chunks
- 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)
Then you will…
- Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
- In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
- Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
- Pulse the nuts in a food processor until coarse ground.
- In a large mixing bowl, combine the nuts with the oats and coconut flakes.
- Stir in the browned butter mixture. Mix well.
- Spread the granola on the prepared baking sheet.
- Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
- Allow to cool on the baking sheet.
- Break apart into a large mixing bowl.
- Mix in the chocolate and dried fruit.
- The granola will keep for about one week in an airtight container.