Here is another of my favorite base granola recipes, this time, sweetened with honey. You might look at this recipe and be like, dry milk powder? Really? And believe me, I was initially a bit skeptical too. Turns out that it adds quite a bit of flavor to the granola, and acts as a binder in the recipe, so you end up with giant granola clusters (or, whatever size clusters make you happy). I love the pecan-cherry combination, but feel free to use any dried fruit that you like!
Vanilla-Cinnamon Granola with Pecans & Cherries
Yield:About 9-10 cups granola
- 4 cups old-fashioned rolled oats
- 1 cup oat bran
- 2 cups pecan halves, coarsely chopped
- 3/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 3/4 cup vegetable oil
- 3/4 cup honey
- 1 tablespoon pure vanilla extract
- 1 cup nonfat dry milk powder
- 1 cup dried cherries
- Position racks in the upper and lower thirds of the oven, and preheat to 325F.
- Line two baking sheets with parchment paper.
- In a large bowl, mix the oats, oat bran, pecans, salt, and cinnamon.
- In a smaller bowl, whisk the oil, honey, dry milk powder, and vanilla.
- Pour the mixture over the dry ingredients (it will be very gloppy), and stir with your hands or a spoon, until well combined.
- Divide the granola between the prepared baking sheets, and spread in an even layer.
- Bake for 20 minutes, gently stir the granola, and switch the positions of the pans.
- Bake for an additional 10-15 minutes, until the oats are golden brown and the pecans look toasted. Watch the granola very closely at this stage – it can go from lovely, golden brown to burned very quickly.
- Transfer baking sheets to cooling racks, and let cool completely before breaking into clusters.
- Sprinkle in dried cherries.
- Serve granola with fresh fruit, and milk or yogurt of your choice.
- Store in an airtight container for up to 2 weeks.
Source: Inspired by Fine Cooking Breakfast and Brunch, Spring 2013