Classic Crunchy Granola

Chef: Nava Atlas

Cookbook: The Vegetarian Family Cookbook

Publisher: Broadway

Information

• Course: main course, snack
• Total time: under 2 hours
• Skill level: Easy
• Cost: Moderate
• Yield: about 6 cups

Notes

To my mind, store-bought granola is a pale imitation of the homemade version. This and the following granola recipes take minutes to mix, bake just a short time, and taste fresher than those bought in bulk or in boxes. If you'd like, add ¼ cup of ground flaxseed to give an added healthful boost to this or any of the granola recipes that follow.

Ingredients

• 4 cups rolled oats (or oatmeal for a finer consistency)
• 1 cup wheat germ or oat bran (or ½ cup of each)
• ¼ cup untoasted sesame or sunflower seeds
• ½ cup slivered or sliced raw almonds
• 1/3 cup honey or maple syrup
• 2 tablespoons safflower oil
• 1 cup raisins, currants, or other chopped dried fruit of your choice

Directions

1 Preheat the oven to 275° F. Lightly oil one or two baking sheets.

2 Combine oats, wheat germ, sesame seeds, and almonds in a large mixing bowl.

3 Combine the honey with the oil in a small container. Drizzle into the oat mixture, stirring constantly; mix thoroughly until evenly coated.

4 Spread on the baking sheets. Bake, stirring every 10 minutes or so, for 20 to 30 minutes, or until golden.

5 Allow the granola to cool on the baking sheets, then stir in the raisins. When completely cool, transfer to jars and store at room temperature. Keeps 1 to 2 months in a cool, dry place.

© 2004 Nava Atlas