Finding Your Inner Hippie

by Shauna Sever — April 30, 2008

Go on, indulge your "crunchy granola" side by making some of your own--from scratch! You'll never be tempted to buy boxed granola off the grocery store shelves again. After all, boxed granola tastes, well, kind of like the box. This recipe yields a crunchy, just-sweet-enough granola that is delicious in the obvious ways--eaten straight out of hand or with milk or yogurt--and it's really more of a method than a rigid set of instructions. You can easily swap out the dried fruits and nuts in this recipe and really make it your own.

Homemade Granola
Makes about 6 cups
2 cups old-fashioned rolled oats
1 cup shredded coconut (sweetened or not, whichever you prefer)
1 cup sliced almond
1 teaspoon kosher or sea salt
¼ cup canola or safflower oil, plus more for greasing the pan
¾ cup maple syrup
¼ cup honey
½ cup dried cherries or cranberries
½ cup dried apricots, chopped

1. Preheat the oven to 275°F.

2. Spread the oats, coconut, and almonds onto a large rimmed baking sheet. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.

3. Increase the oven temperature to 350°F. Lightly grease the baking sheet with oil or spray with vegetable oil spray.

4. Stir the maple syrup, oil, and honey together in a small bowl. Pour the mixture over the oats, nuts, and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until the granola is just crispy and golden brown, stirring several times while baking. Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.

5. When the granola has cooled completely, add the cherries and dried apricots and toss to mix. Store in an airtight container at room temperature for up to 2 weeks.