I have always been a big fan of granola – the toasted, crunchy oats and nuts, along with sweet fruit make a wonderful combination, whether eating it in yogurt or by the handful. I ran into some problems, though, after discovering that I have a nut allergy, as one would be pretty hard pressed to find a package of store-bought granola that did not include some type of nut. So I figured I would need to go the homemade route if I wanted to enjoy granola again. However, it’s virtually impossible to find a recipe that does not include them and mostly out of sheer laziness I have never, before now, gone through the trouble of adapting a recipe (I know, it’s brutally taxing work). This granola tastes wonderful and I have been enjoying it mixed into my yogurt. I substituted Grape-Nuts cereal for the nuts in this recipe, which mimics the nice crunchy texture of nuts.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Total Time: 30 minutes
2 cups old fashioned oats (not instant or “quick”)
1 1/4 cups Grape-Nuts cereal
1/8 cup canola or vegetable oil
1/8 cup honey
1 1/2 cup dried fruit (I used a equal parts of raisins, dried berries, and dried mangoes)
1. Preheat oven to 350 degrees.
2. Put oats into a medium-size mixing bowl.
3. In a separate bowl mix the oil and the honey. Whisk briskly with a wire whisk until oil and honey become a homogeneous, sticky syrup.
4. Pour the honey/oil mixture onto the oats and stir well until thoroughly blended.
5. Place mixture on a foil-lined baking pan and spread out flat and even.
6. Roast for about 15-20 minutes. After the first 10 minutes, stir the mixture. Stir again once or twice before it’s done. Remove from the oven to cool (I transferred the granola to another cookie sheet lined with parchment paper to cool).
7. When cool add the fruit and toss until combined. Store in a clean, dry, and airtight container.
(Adapted from 80 Breakfasts)