I WAS FORCED TO INVENT THIS RECIPE. Why? Because other granolas I’ve tried contained so much dried fruit they resembled the figgy pudding I made last December. This granola, which is only subtly-sweet, contains just one kind of dried fruit (cranberries) and just one kind of nut (slivered almonds). But it is so divinely crunchy and utterly delicious that I want nothing else for breakfast. It’s a cinch to make:
Ingredients for about 10 cups cereal
4 cups old-fashioned rolled oats
2 cups slivered almonds
3/4 cup vegetable oil (I use Wesson)
3/4 cup honey (preferably local, unfiltered)
4 cups dried cranberries
Special Equipment: a large bowl, a wooden spoon or stout spatula; a parchment-lined baking sheet
Preheat oven to 350 degrees, and set the rack on the lower-middle level.
1. In a large bowl, toss together the 4 cups rolled oats and the 2 cups of slivered almonds. Make sure you are using old fashioned oats — the quick-cooking kind will offer no crunch. Crunchiness is what granola is all about.
Why use local, unfiltered honey? Because of the pollen it contains. Such honey is supposed to boost our ability to fight allergens.
The granola is done when every flake of oat and every sliver of almond has turned a beautiful shade of golden-brown.
Don’t make my mistake.
5. Set the baking sheet on a wire rack and let it cool, stirring occasionally.
The mix will keep for at least a week if stored in an air-tight bag or glass jar.
I love this ruby and gold, deliciously crunchy creation with milk for breakfast, and poured over homemade Greek-style yogurt for a mid-afternoon snack (above). It’s wonderful over ice cream, too. In other words, it’s awesomeness is multi-purpose.
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