One of my simple goals from my urban homesteading list was to make our own breads and granolas. We don’t eat a lot of loaf bread these days, but I do make our tortillas, pizza dough rounds, pastas, and pita breads. Sometimes we buy a new flavor of granola to try something new, but usually, we stick to this recipe. It’s delicious, and it’s Chris and Mackenzie’s favorite snack.
3 cups thick-cut rolled oats
½ cup raw walnuts, chopped (or pecans and walnuts, as a variation)
½ cup unsweetened shredded coconut
2 Tbsp. granulated sugar
Pinch of sea salt
6 Tbsp. wildflower honey (or maple syrup, as a variation)
2 Tbsp. olive oil
½ cup, or more, finely chopped bittersweet chocolate (dark chocolate chips or chopped dark bar chocolate work well)
1. Preheat the oven to 300°F.
2. In a large bowl, combine the oats, nuts, coconut, sugar, and salt. Stir well to blend.
3. In a small saucepan, warm the honey and oil over low heat, whisking occasionally – watch out! the oil will want to splash – until the honey is loose. Pour over the dry ingredients, and stir to combine well.
4. Spread the mixture evenly on a rimmed baking sheet. Bake for about 18-20 minutes, or until golden. Set a timer to go off halfway through the baking time, so that you can give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely. If you make a double batch (highly recommended!) – rotate the pans on the oven racks at this time, too.
When cool, sprinkle the chocolate over the granola and stir lightly. Store in a large jar or plastic bag. Shake or stir to mix. Stir in an airtight container. Best served on its own or with plain milk or yogurt.
Yield: about 5 cups