The thing about granola is that everyone has their own particular opinions about it.
The right ratio or oats, nuts, fruit, sweet, salty, crunchy, chunky, chewy, clustery…it’s complicated. You can’t just go throwing things around and expect for your favorite granola to come out of the oven thirty minutes later.
Lucky for you, I’ve perfected it. But only if your taste buds and granola preferences are identical to mine. And if not, this is a good starting point for ya.
Start here, figure out what works, figure out what doesn’t…and do your own thing. Get crazy. Throw some chicken in there if you want…
Ummm, ew nevermind. Forget I said that.
(Unless you don’t want to forget about it. Then go ahead. But don’t tell me about it.)
Happy granola making!
My Favorite Granola
- 2 C rolled oats
- 1/2 C quinoa, uncooked
- 1/4 C sesame seeds
- 1/4 C hulled pumpkin seeds (pepitas)
- 1/2 C almonds, chopped
- 1/2 C coconut
- 1 C dried fruit (I used chopped apricots + raisins)
- 1/4 C butter, melted
- 1/4 C honey
- 1/4 C brown sugar
- 1 t vanilla
- generous pinch of salt
Preheat oven to 350 degrees.
Combine the oats, quinoa, sesame seeds, pumpkin seeds, almonds and coconut in a large bowl.
Then add the honey, butter, brown sugar, and vanilla. Stir until combined, but don’t go overboard…nothing wrong with a few clusters.
Lay the granola in a thin layer on a parchment lined cookie sheet. Sprinkle with a healthy pinch of salt. Bake for 20 – 25 minutes, stirring halfway through.
After removing from the oven, stir in the dried fruit, let cool, and store in an airtight container.