For years granola seemed just too intimidating to consider making at home. This belief couldn’t be farther from the truth. It is so easy to make granola and you are the boss of what goes into it. If you don’t like something, leave it out. If you prefer another ingredient, add it.
Here is a good starting recipe, with input from the ever-reliable David Lebovitz and from a recipe by Todd Harrington, chef of Las Vegas’ Yardbird Southern Table, found surprisingly in People magazine.
3 cups old-fashioned rolled oats
1/2 cup pumpkin seeds
1/3 cup sunflower seeds
2 tablespoons chia seeds
1/3 cup pecan pieces
1/3 cup sliced almonds
1/3 cup maple syrup
3 tablespoons canola oil
1 ½ teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/3 cup flaked unsweetened coconut
1/4 cup golden raisins
1/3 cup dried cherries
Heat oven to 300°F. Combine first 12 ingredients (oats through sea salt) in large bowl. Spread the mixture into an even layer on a parchment-paper-lined baking sheet. Bake until the granola is slightly golden brown, 20 to 25 minutes, turning once.
Let granola cool before breaking up. Add the coconut, raisins, and cherries, and toss together.