I've been trying to get back into the habit of making a big batch of granola every two weeks or so, since it's the perfect breakfast for lazy days and one of my favorite snacks. Making it from scratch is much cheaper than buying it, I get to swap in blueberries for nasty raisins, and it's not just oats coated in sugar disguised as health food. This recipe is really easy to follow and the wet:dry ingredient ratio is spot on. I like my granola more on the crunchy and nutty side, so I make a few tweaks, which I include marked with an *.
(adapted from Ina Garten, original recipe found here, via Food Network)
4 cups old-fashioned rolled oats (not quick cooking)
2 cups sweetened shredded coconut
2 cups sliced almonds (*1 cup almonds and 1 cup walnuts)
3/4 cup vegetable oil (*melted coconut oil)
1/2 cup good honey
1 1/2 cups small diced dried apricots (*1 cup)
1 cup small diced dried figs (*dried unsweetened mango, diced)
1 cup dried cherries (*dried blueberries)
1 cup dried cranberries (*I leave this out, or swap it for more nuts so it's less fruity)
1 cup roasted, unsalted cashews (*1 1/2 cups)
Preheat the oven to 350 degrees F.
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 occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the dried fruit and cashews. Store the cooled granola in an airtight container.