Last week, I was sitting around the breakfast table in Nantucket with my grandparents, when my grandmother asked me an excellent question. She asked, “How do you come up with what you post on your blog?” I thought, “Good question!” and responded with “It just depends on the week.” So now you know, I don’t have this crazy calendar of recipes to share with you all, I post what I feel like eating myself, using what is in season at the time. If I’m busy one week I’ll post short and simple recipes, if I have a little extra time, I’ll break out more complicated dishes.
My grandparents love Ina Garten, and are fans of all of her cookbooks. I can’t say I blame them; I’m a huge fan of Ina myself. Her recipes are often very simple and can often be changed; depending on what ingredients you have on hand. You know how when you visit your grandparents there are some, well many, things that stay the same? Well, I can always count on my grandparents to have this Homemade Granola on hand, with fresh berries and organic yogurt.
Homemade granola is always many moons better than the store bought kind. Old fashioned oats, slivered almonds, salty cashews, coconut flakes and dried fruit are tossed in oil and honey, for a breakfast food that will knock your socks off. Top your favorite yogurt, serve with milk, or just eat it by itself, this is one of Ina Garten’s recipes you’ll definitely want to bookmark. Thank you to my lovely grandparents for sharing this recipe with me – it feels like I took a little bit of Nantucket back with me, and those who have been there understand.
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small diced dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
1. Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
2. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.
Recipe from Ina Garten