I found this David Lebovitz granola recipe from 2009 after being inspired by a birthday gift of homemade granola. Aptly titled by Mr. Lebovitz, this truly is the best granola recipe I’ve ever tried: http://www.davidlebovitz.com/2009/10/granola-recipe/
Here is my adapted recipe, which makes ~8 cups of granola:
- 2 1/2 cups (225g) old-fashioned oats
- 1 1/2 cup (125g) nuts, coarsely chopped (I used 1 cup almonds and 1/2 cup pecans)
- 3/8 cup (50g) untoasted sesame seeds
- 1/4 cup turbinado sugar
- 1 teaspoons ground cinnamon
- 1 teaspoon dried ground ginger
- 1/2 teaspoon sea salt
- 3/8 cup (90g) unsweetened applesauce (or another unsweetened fruit puree)
- 1/4 cup (80g) honey
- 1 tablespoons coconut oil
- 1 cup dried fruit (I used dried cranberries)
- Preheat the oven to 300F (150C).
- In a very large bowl, mix together the flaked grains or oats, nuts, sesame seeds, sugar, cinnamon, and salt.
- Microwave the oil and honey for 15 seconds to melt it. Mix in the fruit puree.
- Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
- Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
- Remove from oven, then cool completely. Toss in the dried fruit.
Store the granola in a large, airtight container. It will keep for up to one month.