Groovy Granola

 I love crunchy food, and no, I'm not referring to chips, celery, or my grandmother's bread--she's a great cook, but always forgets the bread is in the oven. I'm talking crunchy as in peace, love, and GRANOLA. I could live off of fruit and nuts; I get unnecessarily excited about eating local produce; we just started composting, and it's going to be awesome; and if I had to be a food, I'd probably be this granola (if the watermelon and sweet potato were already taken).

My love affair with granola started in college. My closest friend's mom would make granola and send her back with two gallon bags full. It was much more moist than most granolas and was extremely flavorful in a neutral sort of way--if that makes any sense. She'd add cherries, dried cranberries, apricots, and a ton of pecans and almonds. We would sit on the dorm room floor and munch until it was all gone (and then we'd go get icemilk in the dining hall--ah, the joys of having a young metabolism). Second year, this friend and I lived with four others in an apartment, and each time she went home, we prayed she'd be sent back with bags of granola to share.


I was traveling for work in the Volunteer State this fall and had a cooking date with her mom to learn how to make the granola. Finally, I thought, I've got the secret recipe! Well, I may have the recipe, but I don't have the magic touch.  I will definitely try to make her granola again, but the one I'm sharing below is a close second. I found a basic granola recipe and altered it a bit. While I haven't been able to get mine to be as moist, the flavor is pretty close. There is a lot of freedom in this recipe, and you can make it your own, too. If you like walnuts or sunflower seeds, add them; if you like other dried fruits, add them too. I normally add dried cherries, but I don't have any on hand right now...it's time for a Sam's run.

As long as it's stored in an air-tight container, it keeps for a while. It makes a great gift too, since you can easily make a ton of this stuff to give away in festive containers or mason jars.

2 cups old-fashioned oats (I grabbed quick oats without knowing it, but the old-fashioned are best)
1/2 cup wheat germ (all you glutens out there, leave this out)
1/2 cup chopped or halved pecans
1/2 cup almonds
1/3 cup coconut
1/4 cup honey
3 T vegetable or canola oil
1 T water
1 t vanilla
1/2 cup dries cranberries

Preheat oven to 325.  Toss the oats, wheat germ, pecans, almonds, and coconut.  In a small sauce pan over medium heat, bring honey, oil, water, and vanilla to a simmer.  Pour over the dry ingredients and mix well.  At first it will look like you need more liquid, but keep stirring and eventually everything will be coated.  Dump it onto a cookie sheet with sides and spread out evenly.

Before baking

After baking; see, it has a nice tan.

Bake for 35 minutes.  Stir after 20 minutes.  If after 35 minutes you think it needs more time, continue to bake, checking every five minutes.  Once it is finished and golden brown, immediately add your dried fruit and  place in a well-sealed container.  Eat with yogurt, milk, or by itself; you also could be nice and share...