Granola
Many of our houseguests over the years have been twenty-something musicians who work nights in the studio with my husband and sleep late in the morning. House-made granola is my answer to breakfast provision. I can put it on the table along with some bowls and spoons, fresh fruit, and milk (soy, almond, or coconut milk when needed) and yogurt in the fridge. I’m free to go to my office knowing that whenever our guests get their beauty rest and come to the kitchen, they have something tasty and homemade to eat, but I don’t have to wait to start my day until they appear.
Art House Granola adapted from Ina Garten’s Homemade Granola
Yields 12 cups (This recipe is easily doubled—a good idea because it goes fast! If doubled I bake in two pans.)
Ingredients:
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut (I get the unsweetened variety whenever I can)
2 cups sliced almonds or a combination of coarsely chopped nuts such as pecans, almonds, or walnuts
3/4 cup vegetable oil
1/2 cup good honey
Cinnamon
Directions:
Preheat the oven to 350 degrees F.
Toss the oats, coconut, nuts, and a liberal sprinkling of cinnamon together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a half sheet pan or cookie sheet with sides. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 30 minutes.
Remove the granola from the oven and allow to cool. About 5 minutes out of the oven, use a spatula to scrape the granola from the bottom of the pan and move it around before it gets a chance to stick. It will be much easier to get out of the pan once it’s cooled completely. Store the cooled granola in an airtight container.