Tuesday's Food Tip: Make Your Own Granola

Soon the weather will be cool and crisp. The perfect time to begin baking again if you’ve avoided heating up your oven all summer. But right now, while those cool, breezy fall days are still a few weeks away, turn the oven on again and try some homemade granola. It won't take long, so you won't heat up the house too much. And soon you'll have a delicious and nutritious breakfast treat to "squirrel away" for the winter.

Here’s a simple recipe for Homemade Granola from an episode of BAREFOOT CONTESSA. The recipe is no longer online, so instead of a link, here’s the complete list of ingredients and directions for making it.



HOMEMADE GRANOLA
As seen on BAREFOOT CONTESSA, inspired by Sarah Chase’s OPEN HOUSE COOKBOOK

4 c. old-fashioned rolled oats

2 c. sweetened shredded coconut

2 c. sliced almonds

3/4 c. vegetable oil

1/2 c. good honey

1 1 /2 c. small diced dried apricots

1 c. small diced dried figs

1 c. dried cherries

1 c. dried cranberries

1 c. roasted, unsalted cashews


Preheat the oven to 350 degrees F.

Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 X 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Makes 12 cups.