The Complete Granola
This is my favorite granola recipe. It's easy to memorize, super flexible, and incredibly nutritious. The yield on this particular blend is enormous, enough for four people for two weeks, so feel free to cut everything in half. I suggest using a mix of nuts (such as almond, pumpkin, and pecan) and dried fruits (try blueberry with tart cherry) for maximum flavor. This recipe will give you big chunks for eating out of hand and also a fine meal for mixing into yogurt. Yields 6+ cups.
- ⅓ cup extra virgin olive oil or coconut oil
- ½ cup honey, maple syrup, or agave nectar
- 2 tablespoons sugar, any kind
- 1 teaspoon flaky sea salt
- 2 cups mixed nuts
- 2 cups old fashioned oats
- 1 cup uncooked white quinoa
- 1 cup mixed dried fruit, some sweet and some tart
- Preheat oven to 325°F.
- In a large bowl, combine the oil, honey, sugar, and salt. Mix well to combine.
- In a food processor or on a cutting board, roughly chop the nuts. Some may still be whole, that's fine.
- To the liquid mixture, add the nuts, oats, and quinoa. Toss thoroughly, over and over, being sure to scrape the bottom. Spread evenly on a half sheet pan.
- Bake 10 minutes, then toss and even out. Repeat two more times for a total of 30 minutes. The granola should be well browned and smell fragrant.
- Mix in the dried fruit, even out, then leave to cool completely in the sheet pan.
- Once cooled, use a metal spatula to scrape out the granola. Store in an airtight container.