Granola

By es123

Adapted from Calle Ocho, New York City via Gourmet Magazine

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup sweetened flaked coconut
• 1/2 cup vegetable oil*
• 1/3 cup sliced almonds (1 oz)
• 1/2 cup chopped walnuts
• 1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted) **
• 1/3 cup packed dark brown sugar
• 1/4 cup mild honey
• Pinch cinnamon
• Pinch salt
• 1 cup tart dried cherries ***
• 1/2 cup dried blueberries
• 1/2 cup dried pears (1/4-inch dice)
• 1/2 cup diced dried apricots (1/4 inch dice)
• 1/3 cup golden raisins

Preparation

Step 1

Accompaniment: Sliced bananas; plain yogurt flavored with vanilla extract.

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan (lining it with foil) and bake, stirring occasionally, until golden brown, 30 to 35 minutes. Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes. Stir in dried fruit.

Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, 1 month.