Photo by Jesse Hendrix-Inman; styled by Stu Plush
Great for breakfast or snacking, granola is even tastier when it’s homemade. This recipe from Janine Washle of CloverFields Farm & Kitchen allows each member of the family to enjoy his or her very own oaty, fruity creation.
3 tablespoons unsalted butter
1⁄2 cup packed light brown sugar
1⁄2 cup honey
2 teaspoons vanilla
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup water
41⁄2 cups rolled oats
1⁄2 cup wheat germ or ground flax
1⁄4 cup sesame seeds
1 cup raw almonds
1 cup shelled, raw, unsalted pumpkin seeds (pepitas)
11⁄2 cups shredded, unsweetened coconut
1⁄3 cup currants
1⁄3 cup golden raisins
1⁄3 cup dried cherries
1⁄3 cup dried blueberries
- Preheat oven to 250 degrees. Melt butter in a large pot over medium-low heat. Add brown sugar, stirring until melted. Stir in honey, vanilla, salt, cinnamon and water.
- Add oats, wheat germ or flax, sesame seeds, almonds, pumpkin seeds and coconut, tossing and stirring to combine.
- Spread in a single layer using two parchment-lined baking sheets. Bake for 11⁄2 hours until golden brown and dry, stirring occasionally.
- Let cool on sheets before transferring to a large bowl with a tight-fitting lid. Add fruits to bowl and toss to combine. Keeps for about three weeks at room temperature.
To customize: Divide baked mixture among enough containers with tight-fitting lids for each family member who wants to customize their granola. Offer a variety of chopped fruits. Label each container with a name. Store at room temperature.