Sadly, I must confess that I don’t usually find much in Bon Appetit magazine these days to justify continuing my subscription. The one exception is Molly Wizenberg’s column. The stories she tells about the food are as good as the food itself, and the food is quite good.
She’s the one who contributed the British Flapjacks recipe that has garnered me so many compliments over the last year, a luscious lentil soup, a simple cold chickpea salad, and I’m pretty sure there was at least one other brilliant recipe I’ve gotten from her column. The Everyday Granola below is no exception – it’s nothing short of amazing.
One note: though it may just be a quirk of my rental-house oven’s temperature-calibration, 40 minutes of baking is too much time. I realized at about the 35 minute mark that it was extremely dark – on the edge of burned – and luckily took it out at the last second before it was ruined. I like toastiness, so actually I’ve enjoyed it being quite dark, but many may not. Keep an eye on it!
- 3 cups old-fashioned oats
- 1 cup coarsely chopped pecans
- 1/2 cup unsweetened shredded coconut [at the “regular” supermarket, they didn’t have unsweetened so I ended up using sweetened, but it seemed to work out fine]
- 3 tablespoons (packed) brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- [as with other recipes, I added a bunch of nutmeg]
- 1/4 teaspoon (generous) salt
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 cup assorted dried fruit [I used a whole bag of Trader Joe’s Triple Fruit Treat – cranberries, blueberries, and mango – which has been delicious, though I’m sure virtually anything would work]
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. [see note above – 40 mins may be too much time, be careful] Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.
–Recipe courtesy Bon Appetit magazine/Molly Wizenberg.
Granola ingredients before mixing:
Granola after coming out of the oven before mixing in the fruit: