While I have not loved the fact that Megan has lived so far from home in Durham, NC, I am grateful that the experience has introduced us to Foster’s Market. It is a wonderful place to eat breakfast. And they sell a few cookbooks that have become a staple in my house. One of my favorite recipes is the homemade granola. Yum. I make it around Christmas time to give as gifts. This year, SIL Laura wanted to do the same. Instead of spending a whole day baking it at home, we gathered at the church, to use the big bowls, big pans, and a big oven.
Wouldn’t it be fun to have a big commercial kitchen at home?
I sure love a big convection oven…
We have modified the recipe from the Foster’s recipe so that it isn’t quite as sweet.
6 cups old-fashioned rolled oats
3 cup shredded unsweetened coconut
3 cup sliced almonds
3 teaspoon kosher or sea salt
¼ cup canola or safflower oil, plus more for greasing the pan
¾ cup maple syrup
¼ cup honey
1½ cup dried cherries, cranberries, raisins, currants or other dried fruit
1. Preheat the oven to 275°F.
2. Spread the oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.
3. Increase the oven temperature to 350°F. Lightly grease the baking sheet with oil or spray with vegetable oil spray. We also like to line the baking sheet with oil for easy cleaning later.
4. Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until the granola is just crispy and golden brown, stirring several times while baking. Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.
5. When the granola has cooled completely, add the cherries and dried apricots and toss to mix. In an airtight container, this will keep at room temperature for up to 2 weeks.
We love to eat it over yogurt and chopped apples.