Lori’s second recipe for our Simple Make Ahead Meals Workshop was a delicious homemade granola. This was so outrageous that I had to be careful not to eat the entire batch. Try this over a large bowl of fresh berries or peaches with a dollop of yogurt and sprinkled with granola.
Homemade Granola with Dried Cherries, Apricots, Almonds, and Coconut
(By Jennifer Segal, inspired by the granola served at The Inn at Occidental in Sonoma County, CA)
Yields 9-10 cups. Serving size 1/4 – 1/2 cup.
Preheat the oven to 325 degrees F. Line a 13 x 18-inch rimmed baking sheet with parchment paper. (This step is important since the finished product is sticky). Pour 2-1/2 cups of old fashioned oats (not instant or quick oats) in a large bowl. Add 1/2 cup each of of sliced almonds, pecans, walnuts, and sunflower seeds or your favorite combination. Add 1 cup shredded coconut, 1/2 cup toasted wheat germ, 2 Tbsp sesame seeds, 1/2 tsp cinnamon, 1/8 tsp salt; mix well.
In a small bowl, whisk together 2/3 cup honey and 1/2 cup vegetable oil until combined. Pour over the dry ingredients and mix well. Spread the granola mixture evenly onto the prepared baking sheet and bake for 25-30 minutes, stirring and re-spreading a few times with a spatula, until the entire mixture is medium golden brown. Watch carefully towards the end; it burns quickly and will brown first in the corners and on the bottom. Transfer the granola to another baking sheet or heatproof surface to stop the cooking process (simply lift the granola off the baking sheet using the parchment paper overhang). Toss the granola with a spatula and mix in 1 cup of dried fruits such as dried cherries and apricots. Spread and press into an even layer, then let cool in the refrigerator (preferred) or at room temperature. Break the granola into clusters and store in an airtight container in the refrigerator or at room temperature.
Lori served samples of this delicious granola with a dollop of vanilla bean yogurt and a sprig of fresh mint.