this one has a little bit of my own flair, but was mostly inspired by a one of my favorite bakers, Zoe Nathan, from Huckleberry in Santa Monica, California. her book, named after her beautifully homey restaurant, is seriously the bee's knees. i am obsessed with a little thing we like to call crunchy granola, i've never met a berry that i couldn't befriend, and i eat vanilla yogurt like it's my job. this can bake while you are doing a million tiny other things. the house will smell like you were in the kitchen baking all day long. it takes little effort and has a huge payoff. you know you want this. now.
granola
4 cups of rolled oats, not quick-cooking
1/2 cup unsalted butter, melted
1/2 cup honey
1 tsp kosher salt
1/8 tsp ground cinnamon
1 cup mixed toasted nuts - i used the unsalted mixed nuts from trader joe's which i then chopped finely. i also chopped and added some trader joe's dried coconut to the mix
1 cup mixed dried fruit - i used trader joe's dried bing cherries for a little bit of color and because they go beautifully with vanilla yogurt
a few generous tablespoons of brown sugar sprinkled over the top when cooled (i like my granola to taste a little sweet)
1. Preheat your oven to 325 degrees F.
2. In a large bowl, toss together the rolled oats, melted butter, honey, salt, and cinnamon
3. Spread the mixture on a sheet pan and bake until golden, about 25 minutes. Add the nuts and bake 5 minutes longer. Allow to cool. Toss with the dried fruit and add brown sugar, if desired. The granola should be browned, I had to bake an extra 15 minutes to get the perfect crunch.
*Zoe says, this keeps well, in an airtight container, at room temperature, for up to 2 weeks (but seriously, who is taking that long to finish the homemade granola)
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