Here is writer Betsey Gerstein Sterenfeld’s (essencooking.com) recipe for homemade nutty granola:
Makes 16 cups
Ingredients: ¼ cup honey ¼ cup maple syrup 3 tablespoons olive oil 2 tablespoons water 1-2 teaspoons pure vanilla extract 4 cups old-fashioned rolled oats 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 cups slivered almonds 1 cup whole pistachios 1 cup unsweetened flaked coconut ½ cup wheat germ ½ cup sesame seeds ½ cup pepitas Equipment: Glass measuring cup Rubber spatula Measuring spoons Dry measuring cup 2 mixing bowls (small and large) whisk 2 baking sheets chef’s knife cutting board metal spatula
1. Get ready. Preheat oven to 350F.
2. Make the “sweet glue”. Combine first 5 ingredients, stirring with a whisk. Gently warm in saucepan or microwave to blend.
3. Combine the dry. Combine oats, spices and salt in a large bowl; add nuts, coconut, wheat germ and sesame seeds to combine. Add honey mixture; stir well to coat.
4. Bake. Spread oat mixture evenly onto baking sheets. Bake for 25 - 30 minutes or until browned, stirring twice.
5. Cool and serve. Remove granola from oven. Using a spatula, push the cereal together into the center of the baking sheet and press it down. Let it remain like this, undisturbed, until fully cool to promote crunchy clusters. (Make ahead note: Granola can be stored in airtight container for up to 2 weeks.)
