OK, you can take a deep breath, summer’s here, it’s official now. Well, maybe not officially official, but unofficially, it’s here.

Around our house that means it’s time to fill our coffers with fresh
granola again.   It seems like I’m always cooking, but somehow I
‘forget’ to make the basics.  My kitchen is overflowing with a million random bits and bobs, but we’re always hunting and pecking around for something to eat.  It’s time to reset my priorities.  Layering ice cubes and playing with magic
shell is fun, but this stuff is the staff of life. 

After dallying with different granola recipes here and there,
I always end up coming back to the original.  And I try to treat
granola making with the respect it deserves.  I don’t use up stale,
crushed nuts and dried up fruit from the back of a cabinet.  I  try to buy
whole nuts, and I don’t mind doing a little shelling.   I’m hooked on the dried fruit from the farmer’s market.  They dry their own pears, plums, apricots, peaches, nectarines, and grapes and the fruit is colorful, plump and has tons of flavor.   Check around next time you’re at a local market, it’s so worth it because it elevates granola to something special.

I used almonds, pistachios, pecans, cashews, walnuts, hazelnuts, and macadamias.  Look for fresh, whole nuts whenever possible.  In the shell is awesome when you can find them.  Nuts are like spices, they lose their freshness and flavor quickly once they’ve been shelled and chopped.

Kitchen Sink Granola
oven to 375F
3 cups old fashioned rolled oats
2 cups mixed nuts, roughly chopped
1/2 cup mixed seeds (I used sesame seeds and pepitas)
1/2 cup sunflower oil (or any vegetable oil you like)
1/4 cup honey
1 tsp vanilla extract
1 tsp cardamom
2 cups mixed dried fruit, roughly chopped

• Mix the oat, nuts and seeds together in a large bowl.
• Mix the oil, honey, vanilla and cardamom together in a measuring cup with a spout, and drizzle over the oat mixture, stirring as you add it.  Keep tossing the oats until everything is well coated.
• Spread on an ungreased baking sheet and toast the granola for about 15 minutes, stirring every 5 minutes.  Watch it carefully so it doesn’t burn.  You want it nice and golden brown.
• Remove from the oven and immediately mix in the dried fruit.  Then let everything cool right on the pan.  
• When cool, store the granola in an airtight container.  I like to keep it in the fridge, but you don’t have to.

Notes:  I love the flavor of cardamom in this granola, it has a softer, more complex flavor than cinnamon. 

One year ago today—