This recipe by cookbook author and former Washingtonian Kim O'Donnel is advertised as "kid-friendly," but really it's for everyone: a simple but excellent granola that might make you swear off the overly sweet store-bought versions. Use the ingredients as a guide, and feel free to vary the mix of fruits, nuts and seeds. We've doubled the amount of buckwheat groats (the original recipe calls for 1/4 cup) to get a bigger hit of their nutritional benefits.
Make Ahead: The granola can be stored in an airtight container at room temperature for a week. If it begins to get too sticky, spread it out on a baking sheet and bake at 300 degrees for 10 minutes, then let cool completely before storing.
Servings: 12 cups
- 4 cups old-fashioned rolled oats
- 1/2 cup untoasted buckwheat groats
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups dried fruit, any combination of raisins, cherries, cranberries, blueberries, apricots, figs, etc.
- 2 cups unsalted nuts, any combination of walnuts, almonds, pecans, pistachios or cashews, coarsely chopped if the pieces are large
- 1 cup raw, hulled sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup honey, preferably local
- 3/4 cup good-quality maple syrup
- 1/4 cup neutral oil, such as canola, vegetable or grapeseed oil
Preheat the oven to 300 degrees. Line a roasting pan or 2 rimmed baking sheets with parchment paper.
Stir together the oats, buckwheat groats, cinnamon, dried fruit, nuts and seeds in a large mixing bowl.
Heat the honey, maple syrup and oil in a small saucepan over low heat until the mixture thins, 2 or 3 minutes, stirring frequently to keep it from burning. Do not allow it to boil.
Pour the warm mixture over the dry ingredients, stirring until the dry ingredients are well coated.
Spread the granola evenly on the prepared pan or baking sheets. Bake for 45 minutes, stirring every 15 minutes to prevent burning and sticking. The granola is done when it's glistening and golden. It may still be somewhat damp.
Allow the granola to cool completely; it should crisp up within 30 minutes. Break it into smaller pieces, if desired. Store in an airtight container.
Adapted from "The Meat Lover's Meatless Celebrations," by Kim O'Donnel (Da Capo Lifelong, 2012).
Tested by Jane Touzalin.
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