When I opened the Market, I had many customers request that I offer granola. I tasted a bunch of different brands, but I didn’t like any of them; they didn’t taste fresh. I’d never made granola before, but I figured it couldn’t be that hard. I started playing with different fruits, nuts, and seasonings and eventually, after lots of testing and tasting, came up with this. It’s one of our most popular breakfast items, served over vanilla yogurt with seasonal fruit. The same customers who eat it for breakfast often leave with a bag to take home.
Makes about 6 cups
2 cups old-fashioned rolled oats
1 cup shredded sweetened coconut
1 cup sliced almonds
1 teaspoon kosher or sea salt
¼ cup canola or safflower oil, plus more for greasing the pan
¾ cup maple syrup
¼ cup honey
½ cup dried cherries or cranberries
½ cup dried apricots, chopped
1. Preheat the oven to 275°F.
2. Spread the oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.
3. Increase the oven temperature to 350°F. Lightly grease the baking sheet with oil or spray with vegetable oil spray.
4. Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until the granola is just crispy and golden brown, stirring several times while baking. Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.
5. When the granola has cooled completely, add the cherries and dried apricots and toss to mix. In an airtight container, this will keep at room temperature for up to 2 weeks.