Classic Granola

Homemade granola is very much worth the minimal effort required to make it, as you get to adjust the recipe to your taste. For example, I’ve added rolled quinoa, available in natural food stores, to pump up the protein profile. (If you can’t find it, use more oats or substitute wheat germ.) And, for a deeper, more rounded sweetness, I have bolstered the honey with turbinado sugar.

6 cups old-fashioned rolled oats

2 cups rolled quinoa

3⁄4 cup desiccated or unsweetened

flaked coconut

3⁄4 cup sliced natural almonds or shelled pumpkin seeds

1⁄ 3 cup turbinado sugar

1⁄4 cup sesame or sunflower seeds

1⁄ 2 teaspoon ground cinnamon

1⁄ 2 teaspoon fine sea salt

1⁄ 2 cup canola oil

1⁄ 3 cup honey

11⁄ 2 teaspoons vanilla extract

Raisins or dried cranberries, cherries, or blueberries for serving (optional)

• Position oven racks in the center and top third of the oven and preheat to 325 F. Spread the oats on two baking sheets. Bake, stirring occasionally, until the oats are toasted, about 10 minutes.
• Meanwhile, stir together the rolled quinoa, coconut, almonds, sugar, sesame seeds, cinnamon, and salt in a large bowl. In a separate bowl, whisk together the oil, honey, and vanilla until well blended.
• Stir the toasted oats into the quinoa mixture. Drizzle with the honey mixture and stir well to combine. Spread evenly on the sheets.
• Bake, stirring every 10 minutes or so, until nicely browned, about 30 minutes. Cool completely. (The granola can be stored in an airtight container at room temperature for up to 1 month.) Serve in bowls, adding your favorite dried fruit, if desired.