Bed & Breakfast Granola
Inspired by the Inn at Occidental in Sonoma, this homemade granola boasts huge crunchy clusters, perfect for snacking or spooning over lightly sweetened Greek yogurt.
Foto: Once Upon a Chef
Ingredients
- 2½ cups old-fashioned rolled oats
- 1/2 cup sliced unsalted almonds
- 1/2 cup coarsely chopped unsalted pecans
- 1/2 cup coarsely chopped unsalted walnuts
- 1/2 cup unsalted sunflower seeds
- 2 tablespoons sesame seeds
- 1/2 cup toasted wheat germ
- 1 cup shredded sweetened coconut
- 1/2 teaspoon ground cinnamon
- Scant ½ teaspoon salt
- 1/2 cup vegetable oil
- 2/3 cup honey
- 1 cup dried fruits (such as cranberries, raisins, cherries, chopped apricots, currants, etc.)
Steps
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Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Line a 13 x 18-inch (33 x 46-cm) rimmed baking sheet with parchment paper. (If using parchment sheets, line the pan first with heavy-duty aluminum foil, then parchment.)
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Combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon, and salt in a large bowl and mix well.
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In a small bowl, whisk together the honey and oil until emulsified. Pour the mixture over the dry ingredients and mix well.
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Spread the granola mixture evenly onto the prepared baking sheet and bake for 25 to 30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; granola burns quickly and will brown first in the corners and on the bottom.
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Toss the granola with a spatula and mix in the dried fruits. Spread and press into an even, compact layer, then let cool on a rack to room temperature. Break the granola into large clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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