Granola
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Granola
Adapted from the Barefoot Contessa.
Yield: 1 serving
-
4
cups old-fashioned rolled oats
-
2
cups sweetened shredded coconut
- 2
- ¾
- ½
-
1 ½
cups small-diced dried apricots
-
1
cup small-diced dried figs
-
1
cup dried raisins or cherries
- 1
Preheat the oven to 325 degrees.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil 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 every 8 – 10 minutes with a spatula, until the mixture turns a nice, even, golden brown, about 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, raisins or cherries, cranberries.
Store the cooled granola in an airtight container.
Carla
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Based on: Homemade Granola
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