Granola

This is more of a guide than a recipe. I change up the amounts and variety of ingredients based on whim, season or whatever I might have hanging around in my pantry. After concocting countless batches of granola over the years I've found that I prefer to omit the addition of dried fruit. I really like adding seasonal fresh fruit like berries or melon when building a granola parfait. Dried fruit can add a lot of extra calories and unwanted sugar. 
I sweeten my granola with a bit of honey but maple syrup works nicely too.

I credit my kids with the idea of swapping out dried for fresh fruit in this recipe. Once I realized the reason they weren't eating my granola was because they didn't like the dried fruit, I simply took it out. It quickly became a tasty, healthful snack for the whole family. I often keep jars of this on my counter for kids and houseguests. Wrapped with a ribbon in a cello bag, granola make s a great hostess gift. I love giving (and receiving) edible gifts! 

Here's my recipe:

Simple ingredients create complex flavors. The key is to use the best quality you can find.
I try to use local honey when possible.

One of my new favorite ingredients is flaked coconut. I like the texture and crunch it adds to the  recipe.

For even baking, be sure to thoroughly combine the wet and dry ingredients.

Granola

Makes about 10 cups

Ingredients:

4c old fashioned oats

2c unsweetened coconut (shredded or flaked)

2c pecans

1c pumpkin seeds 

3/4c canola oil

1/2c honey

1c roasted cashews (I like salted*)

Directions:

Preheat the oven to 350 degrees

1. Line a rimmed baking sheet with foil and coat lightly with a non stick spray.

2. In a large mixing bowl, combine oats, coconut, pecans and pumpkin seeds.

3. In another smaller bowl, whisk together canola oil and honey.

4. Pour the honey mixture over the oat mixture and toss to fully combine.

5. Tumble the granola onto the lined baking and bake for about 20 minutes.

6. After 20 minutes have passed, check the granola and stir with a spatula or wooden spoon to be sure it's browning evenly. 

7. Cook for about another 10 minutes, just until toasted to a light golden brown.

You'll begin to smell when it's ready-be sure not overbake or the nuts will burn and become bitter. 
(I've done this more times than I care to admit:)

8. Remove from the oven. Add cashews, toss to combine. 
Cool in the pan, stirring occasionally to keep the granola from sticking together. 

9. Once cool, granola should be stored in an airtight container. 

* I like the contrast of salty cashews with the mildly sweet oat mixture. 
However, roasted unsalted cashews work just as well if you're not a fan of the "salty/sweet" combination.