Today I woke up with the headache and decided to take it a bit easy. Since then I have gotten up, made toast and tea, and mixed up a batch of granola.
A couple years ago this granola was featured in Bon Appetit and the recipe is by Seattle writer and bogger Molly Wizenburg. Almost immediately this recipe became my go-to thanks to the ground ginger, unsweetened coconut, and small amount of oil.
While I love the basic recipe there a couple ingredients and procedural steps I changed to make the nuts and coconut toasty but not burnt and the dried fruit have just a bit of chew to it.
Here’s an adapted version that is delicious by the handful, or with milk, plain yogurt, or on ice cream. I also like to eat it with warm baked apples and yogurt.
Adapted from 2010 Bon Appetit recipe by Molly Wizenburg
Line a rimmed cookie sheet with parchment paper and heat oven to 275 degrees Fahrenheit.
Mix following ingredients together in a medium bowl:
3 cups old-fashioned oats
3 tablespoons packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
Mix the following ingredients together in a saucepan over medium-low heat until smooth:
1/3 cup honey
2 tablespoons vegetable oil
Mix the following ingredients together in a small bowl and set aside:
1 cup coarsely chopped pecans (I usually use walnuts because I have them on hand)
1/2 cut unsweetened flaked coconut
1 cup of dried fruit (I like raisins and/or cranberries; bits of apricots are also a treat)
Once the oil and honey mixture is smooth, pour over oat mixture and toss until well coated. Spread the oats on the prepared baking sheet bake until golden about 40 minutes. During baking, stir every 10 minutes. During the last stirring mix the fruit, coconut, and nuts into the oats.
Cool and store airtight for up to a week.