The days of rugged granolas have given way to those with a bit more flair. Making your own is also a good reason to reach for flavor neutral oils that don’t compete with the salty, sweet or spicy nature of your favorite recipe.
- 1 cup shredded sweetened coconut
- 1/2 cup vegetable oil
- 1/3 cup pure maple syrup
- Grated zest of 2 oranges
- 4 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup coarsely chopped unsalted cashews
- 1/3 cup sesame seeds
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup honey
- 1 cup dried cranberries
Preheat the oven to 375 degrees. Adjust the racks to the center and top third positions. Spread the coconut on a baking sheet. Place on the center rack and lightly toast, stirring often, for 10 minutes. Set the baking sheet on a wire rack to cool. In a medium saucepan combine the oil, maple syrup and orange zest. Bring to a boil over medium heat. Meanwhile, place the remaining ingredients except for the cranberries, in a large bowl. Mix, using your hands, until combined. Add the syrup mixture and toss, using two large spoons, until well coated. Divide between two baking sheets and spread evenly.
Bake, stirring often. Half way through the baking time, switch the positions of the baking sheets from the top to bottom racks. Bake until the granola is golden brown and fragrant, about 15 minutes. Remove from the oven and let cool. In a large bowl, mix the granola, toasted coconut and cranberries together. Store at room temperature in an airtight container for up to a month.
Makes 8 cups
Photo by Jodi Miller