The June issue of Bon Appetit was chock full of lovely recipes. If you have a chance to get it and check it out I think you will be very happy.
This recipe was in Molly Wizenberg's(Orangette) column "Cooking Life". I think it has to be the best granola I have ever made. It is low in sugar and in fat and is just plain delicious. So many granola recipes are swimming in oil or butter and have a ton of sugar and much too much dried fruit. This recipe is just right...not too sweet, the flavor of the oats are there. We love it. One of my sons says it is the best granola he has ever tasted and already said he wants me to send him containers of it when he goes back to school.
I like to sprinkle a tablespoon or two on my non fat Greek Yogurt in the morning along with a few berries. It is a grand breakfast!
Serve this with yogurt or milk—or eat it plain as a snack.
Makes about 5 cups
Recipe by Molly Wizenberg
* 3 cups old-fashioned oats
* 1 cup coarsely chopped pecans
* 1/2 cup unsweetened shredded coconut
* 3 tablespoons (packed) brown sugar
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon (generous) salt
* 1/3 cup honey
* 2 tablespoons vegetable oil
* 1 cup assorted dried fruit
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.
My notes: I baked it for 50 minutes, I like my granola to be toasty.
It did not burn at all or get too dark. I used a combo of dried apricots that I snipped into the cooled mixture, dried cranberries and a few raisins. I also added about 1/4 cup of sunflower seeds in with the pecans. I used Bob's Red Mill unsweetened coconut from the health food section of my supermarket, I keep that in the freezer.