Granola is like bread for me–I have a clear favorite for a few months, maybe even a few years, and then I have to start trying other recipes to see if something better’s out there. This granola has been my favorite for about a year now, and I make it sometimes as many as two times a week. (My oldest son Henry came home from school last week and ate four cups of it. FOUR CUPS of it. I couldn’t believe it. I didn’t think any stomach could handle that much granola). Anyway, this recipe comes from Lucinda Scala Quinn’s Mad Hungry, but I’ve made a change or two.
5 c. rolled oats
1 c. coconut
1/2 c. wheat germ
1/4 c. sesame seeds
1/2 c. nuts (I use sliced almonds or chopped pecans)
1/2 c. honey
1/2 c. coconut oil
1/4 c. water
1 1/2 t. vanilla
1/2 t. salt
1 c. dried fruit (craisins, raisins, or whatever. We never get around to adding any, though!)
Preheat oven to 300 degrees, and place an oven rack in the center of your oven. Prepare a large rimmed baking sheet with parchment paper. In a large bowl, combine oats, coconut, wheat germ, sesame seeds, and nuts.
Over the stove or in the microwave, heat the honey and oil until dissolved. Add the water, vanilla, and salt. Pour the wet ingredients over the dry ingredients, and mix. Spread on the prepared baking sheet and bake for 50-60 minutes, until golden brown, stirring every 20 minutes to prevent scorched edges. Cool completely on a rack, and then store in airtight containers for as long as two weeks!