As a kid, getting served granola was the breakfast equivalent of a time-out. But that’s normal: kids hate healthy. Granola’s main ingredient, oatmeal, is high in nutrients and fiber, while low in both fat and calories. But granola done right can be delicious. To put more flavor (and calories) into it, I like to add a combination of honey and nuts, and then bake it. The finished product makes a healthy breakfast when paired with yogurt and fruit. It also is the ideal hiking snack when baked into a bar.
This recipe isn’t a family secret — but it is part of my family history. My family had been returning to the Balsams Resort in Dixville Notch, New Hampshire, every year for over 20 years — until it closed in 2011. Apart from the skiing and lavish luxury in the middle of the wilderness, we missed dining there. Thankfully, before they closed, a waiter handed my mother the recipe as a sort of farewell gift. The recipe isn’t complicated, and takes less than 30 minutes to make, but it’s the most delicious granola I’ve ever tasted.
Makes 8-10 cups
2 cups of old-fashioned oatmeal (also known as rolled oats)
1/2 cup of chopped walnuts
1/2 cup of slivered almonds
1/2 cup of sesame seeds
1/2 cup of wheat germ
1/2 cup of shredded coconut meat
3/4 cup of canola oil
3/4 cup of honey
1/2 cup of raisins
1/2 cup of dried currants
1. Preheat oven to 350 degrees Fahrenheit. 2. Spray baking sheet heavily with pan spray. 3. Heat the oil and honey until warm. 4. Combine and mix the first six ingredients: oatmeal, chopped walnuts, slivered almonds, sesame seeds, wheat germ, and shredded coconut meat. 5. Evenly spread out the mixture on baking sheet. 6. Bake for 15 minutes, stirring every 5 minutes, until golden brown. If you see that the top layer hasn’t caramelized after five minutes, don’t be afraid to keep the oatmeal in longer. 7. Remove from oven and, while still warm, break the oatmeal up. 8. Add raisins and currants when the granola has cooled.