Granola

I love make-ahead snacks that can be prepped on the weekend and frozen to make life easier (and more delicious) all week long.  Granola is one of those treats that I love keeping in the freezer.  While I can’t say that this granola is healthy, it is filling, delicious and has lots of crunchy clusters tossed with sweet fruit.  Enjoy it over yogurt or as a crunchy snack!

Make sure to watch the granola carefully in the oven as it can burn quickly.  Check after 15 minutes and again every 5 minutes after that.  If you find that your oven ‘runs hot’ feel free to reduce the temperature to 350°F.  Let the granola cool completely and then store in an airtight container in the freezer.  You can enjoy it directly from the freezer.

Granola
Smitten Kitchen

3 cups old-fashioned rolled oats
1 cup sweetened flaked coconut
1/4 cup vegetable oil
1/3 cup sliced almonds
1/2 cup chopped walnuts
1/3 cup pepidas
1/3 cup packed dark brown sugar
1/4 cup mild honey
Pinch cinnamon
Pinch salt (flaky sea salt is wonderful in here)

2 3/4 cups mixed dried fruit of your choice (I used tart cherries, blueberries, craisons, and apricots)

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly. Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes.

Stir in dried fruit.

Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, a few months.