Pack a punch with this delicious home-made granola

Bittman's  granola, granola
I use this recipe for granola from time to time and have never been disappointed. It’s deliciously crunchy, it’s healthy, has the perfect amount and kind of fat and is a life saver on days when the the crave hits and we really want to behave. It’s also the perfect pre-workout food and is super amenable to adaptations.

Of course its origins can be traced back to superstar food writer Mark Bittman. I take the basic recipe and add my flair to it. Some zest and some herbs and it comes alive in a whole new way!

Here’s the recipe for the oh-so-delicious goodness:

For eight cups, you will need:

6 cups rolled oats (not quick-cooking or instant)

2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.

1 cup shredded coconut (optional) 

1 teaspoon ground cinnamon, or to taste

Dash salt

1 /2 to 1 cup honey or maple syrup, or to taste

1 cup raisins or chopped dried fruit

A handful of  banana chips (optional)

I teaspoon of orange zest (optional – instead of coconut)

Chopped cilantro / parsley (optional – instead of coconut)

Method of preparation:

Heat the oven to 350°F. In a bowl, combine the oats, nuts and seeds, the coconut if you’re using it or zest and herbs, cinnamon, salt, and sweetener. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

Remove the pan from the oven and add the raisins or chopped dried fruit. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.


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