granola

I've been making granola for a few years now and IT IS SO EASY AND DELICIOUS. I started with the AB [Alton Brown for those of you who didn't obsess over Good Eats for years before they stopped making it] recipe on the Food Network website. I adjust a few details and measurements, but the cooking time is veeeeeeeery important for drying it out. Just so we're clear: this is a crunchy, loose granola; not a chunky, clustered granola. You can also play with the amount of sugar if you like it a little sweeter or a little less sweet. This isn't baking! Just like with cooking you have more room to play. Let's make granola!

Spread evenly on a baking sheet and bake at 250 for one hour and 15 minutes, stirring every 15 minutes.

Once you're done, let it cool to room temperature - it won't be crisp until it's cool! Store it in an air-tight container and keep it for up to 2 weeks. I like it on yogurt, vanilla ice cream, with apple and peanut butter, or shoveled into my mouth. Put it in some mason jars to give it away, your friends will love you.

Granola
3 cups rolled oats
2 cups nuts (I like a combo of almonds and pecans)
1 cup shredded unsweetened coconut (you can use sweetened, but you have less control over the sugar)
1/2 cup brown sugar
1/2 cup  maple syrup
1/4 cup vegetable oil
1 teaspoon salt
1 tsp vanilla

large bowl: oats, almonds, pecans, coconut, brown sugar

small bowl: maple syrup, veg oil, salt

250; 1 hour 15 min; stir every 15 min