Another great granola recipe, we always have some in our cereal cupboard, and all 4 of us appreciate the variety (a little goes a long way when ‘enhancing’ your bran flakes!). This is borrowed from a wonderful book, ‘Huckleberry’, by Zoe Nathan, and it’s buttery goodness at it’s best for breakfast – enjoy!
4 c. large flake oatmeal
1/2 c. EACH melted butter AND honey
1 t. salt
1/8 t. cinnamon
1 c. mixed toasted nuts (almonds, pecans, pumpkin seeds, pistachios, cashews)
1 c. mixed dried fruit (raisins, currants, cranberries, currants, cherries)
Preheat the oven to 325 and lightly spray a large rimmed baking sheet (I doubled the recipe, and it all still fit onto 1 of my large sheets). In a large bowl, toss together the oats, butter, honey, salt and cinnamon and then spread the mixture out evenly onto your prepared pan. Bake for about 30 minutes (probably longer if making a larger batch), taking it out to give it a careful stir every 10 minutes, until it’s all a lovely golden color. Add in the nuts for the last 5 minutes or so of baking time. Once the granola is partially cooled, toss in the dried fruit – I also do my best to regularly stir granola as it’s cooling. Store it in an airtight container and enjoy as you wish!
- Category: Breakfast, Granola