We once stayed in a B&B in Upstate NY that had incredible homemade granola. When the innkeeper told me that he didn’t share recipes it was very disappointing, dammit! That granola was really really good. In hindsight I should thank him because his secrecy challenged me to come up with my own, and IMHO (in my humble opinion), even better granola. It took me 6 attempts to come up with my original recipe then made additional modifications as guest needs dictated.
Makes approx 9 cups
5 cups old fashioned oats (gluten free optional)
2 cups shredded coconut, unsweetened
¾ cup brown sugar
1 cup chopped pecans
¾ sliced almonds
¼ cup vegetable oil
¼ cup plus 2 tbs honey (agave for vegans)
½ cup dried cranberries (craisins)
½ cup dried cherries or other dried fruit
Preheat the oven to 350°.
In a 13 X 9 cake pan mix together the oats, coconut, brown sugar, pecans and almonds. In a small sauce pan heat the honey (agave) and vegetable oil over a medium heat to warm and mix. Pour the sauce over the granola in the pan and coat thoroughly. Bake for 10 minutes and remove from oven and stir. Return to the oven and bake another 10 minutes or so until the coconut and almonds are just turning golden. Cool. Stir in the dried fruit.
Store the granola in an airtight container and it will keep for a couple of weeks. I don’t know how well it will keep beyond that as this is a guest favorite and disappears quickly. It’s a great granola to serve to a full house or just to have on-hand if you have a guest who can’t have gluten or too much sugar. Serve it over some flavored yogurt with a fresh fruit garnish. Even the vegans will eat this if you substitute agave for honey and serve it with soy yogurt. It’s always my plan B when a guest forgets to tell me ahead of time that he or she has special dietary needs.