A few years ago, I clipped this granola recipe from The Richmond Times-Dispatch. The RT-D adapted a granola recipe from Early Bird Foods. I omit the golden raisins because I intend loose granola like this as a topping for some other food to which I prefer to add fresh fruit. But one of these days I fully intend to leave them in. This is a sweet granola with a strong, although not overpowering, taste of nutmeg. If you use sweetened coconut, this will be a really sweet granola that is still very good.
From The Richmond Times-Dispatch
Makes 7 cups
3 cups rolled (aka old-fashioned) oats
1 c. dried unsweetened coconut chips (I use the bags of unsweetened coconut from the grocery store.)
1 c. pecans or walnuts, quartered (I have never tried walnuts because I love pecans way more.)
1/2 c. pure maple syrup
1/2 c. extra-virgin olive oil
1/2 c. packed light brown sugar (I have used both regular light brown sugar and Splenda dark brown sugar and liked both results.)
1/4 c. sesame seeds
1 t. coarse salt
3/4 t. nutmeg
1/2 c. golden raisins
1. Preheat oven to 300 degrees Fahrenheit.
2. Mix together oats, coconut, nuts, maple syrup, olive oil, sugar, sesame seeds, salt, and nutmeg.
3. Spread granola in an even layer on a rimmed baking sheet. (I put down a piece of parchment paper first.) Bake, stirring every 10 minutes, for 40 minutes. (My oven bakes it in about 30 minutes.)
4. Add raisins and bake until granola is toasted, about 10 minutes more. Let cool completely. Granola can be stored at room temperature for up to 2 weeks. (I’ve stored mine on the kitchen counter out of direct sunlight for longer than this.)
No nutrition info provided by author.