Don't be scared by the freedom (of granola)!

I just got back from a five-day climbing trip with some friends in Tuolumne Meadows (Yosemite National Park), and one of the things that sustained me -- nutritionally, that is -- was a boatload of homemade granola. In fact, I've been making my own granola the past couple of months... almost exclusively for overnight climbing trips, but I do have it in mind to make it more often, to have it jar'd up and ready-to-eat whenever.

While the ingredients of a specific "granola" can vary widely, it most certainly includes a base of (whole) rolled oats, nuts, and dried fruit, which is then sweetened, oiled, spiced, and baked at a low temperature. Yeah -- so a search for "granola recipe" on google yields a multitude of results (owing to, again, its loose definition).

Don't be scared by the freedom!

Here, my advice is the same as for cooking/baking other things: start with some old, trusted stand-bys as a source of inspiration; then, once you've (hopefully) had some successes (or near-successes), start playing around with ingredients and ratios. So, as I have for other endeavors-in-the-kitchen, I turned to Alton Brown and Ina Garten, but also liked some of the ideas from Kathy Nicol's "Heathy Habits" blog.

Without further ado, check my granola recipe:

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DRY
4c whole rolled oats
1c roasted and lightly salted whole almonds
1c roasted and lightly salted broken cashews
1T sesame seeds
1T flax seeds
2t ground Saigon cinnamon
1t ground ginger
1/4t ground cayenne pepper
1/2t salt

WET
1/4c brown sugar
1/4c vegetable oil
3/8c maple syrup (grade B)
1t vanilla extract

FRUIT
1c golden raisins
1c dried cranberries

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1. Preheat your oven to 250° F.

2. Mix the DRY ingredients in a large mixing bowl and the WET ones in a medium-sized bowl.

3. Add the WET ingredients to the DRY ones (i.e. into the large mixing bowl) and combine evenly. Note that the amount of WET ingredients is relatively "light" compared to other granola recipes, but it will coat all the DRY ingredients with some careful mixing.

4. Dump the moistened oat/nut mixture onto a rimmed cookie sheet (or half-sheet pan), spread it around to the edges, and bake for 1 hour 15 to 1 hour 20 minutes, stirring the mixture around the pan every 15-16 minutes to make sure it all bakes evenly. Note that for pans with a tiny rim, this can be a challenge, so stir carefully to avoid granola falling everywhere!

5. Remove the baking sheet from the oven and let cool. Mix in the FRUIT ingredients and you're ready to rock some deliciousness.

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If you store your granola in an airtight container, it should last a couple of weeks... which is why it's been good to bring on camping trips. But, as I implied before, it's good to have around the house for mixing in yogurt, snacking on its own, or -- and this is something I haven't tried yet -- baking with it.

Let me know if you give this recipe a go... or, change up the nut or fruit options, change up the spicing! It's really hard to go wrong. And share it with the rest of us. ;)