Nutty Granola

 

3 cups old-fashioned rolled oats (Quaker). 3 cups is exactly ½ of the standard container.

1 cup almonds, slivered

¼ cup or more coconut, flaked

¼ tsp. salt (slightly less)

¼ cup walnut oil (or other nut oil)

¼ + ½ X ¼ cup honey

1 cup raisins

½ cup walnuts

½ cup pecans, or 1 cup walnuts instead of ½

 

Preheat oven to 250 degrees. Put rack in middle position.

Line a shallow baking pan with foil and rub with oil to prevent sticking.

 

Mix together the oats, almonds, coconut, and salt. Whisk together the oil and honey. Add in the oat mixture gradually and stir so the oats are well coated with the honey. Spread mixture into baking pan and bake, stirring every twenty minutes, for 1 ½ hours. This process is to dry the granola, not to bake it. It should be cisp and golden brown at the end.

 

Take it out of the oven to cool in pan and make sure to stir it up from the edges, which tend to stick. Add raisins, walnuts, and whatever other fruit and nuts you would like. I like dried apricots added at the last minute.

 

Store at room temperature in airtight container.

 

Based on a recipe at www.epicurious.com, with the benefit of many readers' comments.