There are few better ways to tidy up the pantry than making a batch of granola. Whole grains, nuts of all kinds, dried fruit, honey, or maple syrup: You can make a clean sweep of those odds and ends. It’s easy to cut this recipe in half.
Makes about 6 cups
4 cups rolled oats or whole flaked kamut, emmer or spelt grains
1 cup chopped nuts
1 cup unsweetened coconut flakes (optional)
1/2 cup honey or maple syrup
1/4 cup canola, peanutor coconut oil
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup dried fruit (chopped if using larger fruits like apricots, prunesor mangos)
Preheat the oven to 300 degrees F.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, nuts, and coconut flakes. Set aside.
In a small saucepan set over medium-low heat, combine the honey and oil; stir until the mixture is smooth and warm but not bubbling. Stir in the sugar, cinnamon, gingerand salt until they are dissolved. Pour the honey mixture over the oat mixture and use a spatula or wooden spoon to toss until the oats are evenly coated. Spread in a thin layer on the prepared baking sheet.
Bake until the oats and coconut are a rich golden brown, 40 to 45 minutes, stirring two or three times as they bake. Cool to room temperature and mix in the fruit.
Granola will keep its texture in an airtight container at room temperature for up to one week. If you want to store it longer, leave out the fruit and store up to 1 month at room temperature or freeze for up to one year. Thaw it at room temperature and add the fruit just before serving.
From “Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home” by Jill Lightner (Skipstone Press)