Clumpy Honey Granola
Honey is the very best ingredient for granola-making; you don’t even need to measure, you can just free-pour mild or strong honey over old-fashioned oats, nuts and seeds, until they’re coated to the point where they start to clump together. (Add some melted butter too — or not.) Spread the mixture out on a rimmed baking sheet and bake, stirring occasionally, until it’s pale golden and toasty. And if you want to do a smaller batch, toast it all in a skillet on the stovetop, adding dried fruit last so it doesn’t burn. (Feel free to add cinnamon, ginger, cardamom or other spices, but if you leave them out, the flavour of the honey is more paramount.)
Ingredients
- 3 cups old fashioned (large flake) oats (750 ml)
- 1/2 cup shredded coconut (optional) (125 ml)
- 1 cup nuts and or seeds (almonds), pecans, walnuts, cashews) (250 ml)
- 1/3 cup seeds (sesame, sunflower, pumpkin) (80 ml)
- 1/4 tsp salt (1.5 ml)
- 1/3 cup melted butter, coconut oil, or vegetable oil (80 ml)
- 2/3 cup honey (160 ml)
- 1 tsp vanilla (5 ml)
- 1/2 - 1 cup slivered dried apricots, raisins, cranberries or other dried fruit (125 - 250 ml)
Instructions
- Preheat oven to 150 C (300 F.)
- In a large bowl, combine the oats, coconut, nuts, seeds and salt. In a small bowl or measuring cup, stir together the melted butter and honey, warming the honey if it’s too thick. Pour over the dry ingredients and stir to coat well.
- Spread the mixture evenly onto a parchment-lined rimmed baking sheet. Bake for 25 to 30 minutes, stirring once or twice, until pale golden. Set aside to cool completely, then stir in the apricots or other dried fruit. Makes about 1.25 liters (5 cups.)