This recipe for a not-too-sweet, olive oil- and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use 8 cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm. If you want to add spices, stir a mix of ground cinnamon, ginger and cardamom into the honey mixture before baking. It’s easy to make this recipe your own.
Start to finish: 1 hour
Yield: About 8 cups
2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley
or wheat)
2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1 cup unsweetened coconut chips or shredded coconut
1 cup raw pepitas (pumpkin seeds)
2/3 cup honey
1/2 cup extra-virgin olive oil
1/3 cup dark brown sugar
1 1/2 teaspoons kosher salt
1. Heat oven to 300 degrees Fahrenheit. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
2. Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.
