One of my favorite foods has always been granola. My mom usually makes it from scratch, and after a thorough testing of all the granola and muesli in Daejeon, South Korea, I’ve finally admitted that none of them are anywhere near delicious enough to justify not spending the 30 minutes it takes to make it myself.
Our recipe comes from the Tassajara Cookbook, but most granola recipes I’ve seen are pretty similar. It’s delicious and easily adaptable.
- 3 cups rolled oats
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1 cup almond
- 1 cup pecans
- 1/2 cup flax seeds
- 1 cup coconut
- 1 grated lemon rind
- 1/2 cup canola oil (or whatever oil you prefer)
- 1/2 cup honey
- For every 10 cups of dry ingredients, add 1/2 cup of oil and 1/2 cup of honey.
- Spread on a cookie sheet and bake at 250 degrees (Fahrenheit) for 30 minutes-1 hour, stirring occasionally, until crunchy and golden. Note: skip stirring for more clumpy granola.
- Add dried fruit (raisins, cranberries, dates, apricots, etc) after letting it cool.
~the little bunny