On those mornings when you don't want to do anything but get up, pour coffee, and sit with your face in the sun, homemade granola is a good thing to have around. Ours is meant to be not too sweet. We serve it over very tangy plain yogurt from upstate New York's Ronnybrook Farm dairy and add a swirl of local honey for people who want it a little sweeter.
© Breakfast: Recipes to Wake Up for by George Weld and Evan Hanczor, Rizzoli New York, 2015
Recipe information
Yield
Yields 5 cups
Ingredients
Preparation
Step 1
Heat oven to 300°F.
Step 2
Combine all dry ingredients in a large bowl and mix well. add the canola oil, honey, and molasses (if you measure the oil in your measuring cup first, the honey and molasses will pour more easily). Stir until well combined and all the dry ingredients are coated.
Step 3
Spread the granola on a baking sheet with a spatula—if you like your granola with clusters, make sure it's packed together tightly.
Step 4
Bake for 10 minutes before stirring. If you want to preserve clusters, just be sure you don't stir it too thoroughly.
Step 5
Continue baking and stirring every 10 minutes until the granola is golden brown—about 30–35 minutes. Remove the pan from the oven and add dried fruit. Allow the granola to cool completely (it will get crunchy as it cools). Store in an airtight container for up to 2 weeks.
Recipe notes
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