The Land of Fruits and Nuts....Granola 101

Having lived in California for the better part of my adult life, I'm well acquainted with the Archie Bunker-like term "the land of fruits and nuts".  It's usually lobbed at residents of the Golden State by people who have never set foot in California, fancy themselves quite the comedian, and consider pork rinds the cornerstone of a healthy diet.  As a loud-mouthed, feminist who's made a career for herself in the arts, I suppose over half the country lumps me in that big ol' nutty fruit basket which, truth be told, is just peachy by me.

But getting to the real subject of this post....Granola.  Fruit and nuts, other connotations aside, are healthy, tasty, and packed with nutrients.  Making granola is quite straight-  forward and there isn't a ton of prep.  Even though you bake it, it's not "baking".  I regard granola as a "what's in the larder" recipe where you can pick and choose based on a few basic parameters.  Once you get the hang of it, you can experiment with different combinations of ingredients.

Basic Granola Recipe

4 cups old-fashioned oats (not quick cooking oats)
1 to 1 1/2 cups dried fruit, such as raisins, cranberries, figs, cherries, apricots,
             blueberries, or currants (or a combination of the above)
1 1/2 cups nuts, such as walnut halves, almonds, cashews, or pistachios (or a
             combination of the above)
1 cup shredded, unsweetened, large-flake coconut
1 tsp. cinnamon
grated zest of one orange (optional)
1/2 tsp. kosher salt
1/2 cup liquid sweetener, such as maple syrup, agave, honey, or molasses
1/3 cup butter

Preheat oven to 300 degrees and place the racks in the top and bottom thirds of the oven.  Combine the oats, dried fruit, nuts, coconut, cinnamon, orange zest, and salt in a large mixing bowl.  Heat the butter in a small saucepan over low heat.  When melted, whisk in the liquid sweetener until it is thoroughly combined.  Pour the butter mixture over the dry ingredients and stir until everything is well mixed and the oats look coated.  Divide the mixture between two rimmed baking sheets.  Spread the mixture evenly over the baking sheets in a thin layer.

Bake the granola for 40 to 50 minutes.  With a spatula, turn the granola a couple times during the baking.  I also find it's helpful to turn the baking sheets from front to back as my oven doesn't cook evenly (the back always cooks faster).  You can also rotate the baking sheets from top to bottom for the same reason.  The granola, when finished, should be a deep golden brown.  Take care not to let it get too dark!  Remove the cookie sheets and let cool completely.  The granola will crisp up as it cools.  When it has cooled completely, transfer to an airtight container and store at room temperature.

After you've made it once or twice, you can start to modify the basic recipe.  If you like your granola a little sweeter, up the amount of syrup.  If you don't like the coconut, just omit it.  Same for the butter.  If you like it a little richer and more decadent, increase the amount of butter.  There's no right or wrong....just what you like.

Granola is perfect with a little milk or yogurt for breakfast.  It's great by the handful as a healthy snack right out of the container.  If you're on the go, pop a little in a zip-lock bag and away you go.  And if you're really lucky, someday you might get to eat your granola in the most perfect way possible....as you hike along the beautiful California coast!