Granola easily fits into the category of things that once you start making yourself you will never, ever buy it again (right, Mom?). The ingredients are cheap and it is infinitely adaptable. This adaptability is why I say this is much more formula than recipe, because it is different every time I make it. I always have oats, nuts of some kind, syrup and oil, and then rest is in constant flux.

Note that this makes for a very loose granola without big clusters, which is what I prefer in my yogurt/straight out of the jar. It can be very easily doubled or tripled for sharing. The batch I made above is oats, a mix of almonds and pecans, sesame seeds, cinnamon, ginger, vanilla, coconut and olive oil, and honey.

Granola Formula

Yield: 3 pints

• 5 cups oats (1 lb)
• 1 cup nuts, chopped
• 1/3 cup seeds (such as sesame, sunflower)
• 2 teaspoons spices (cinnamon is my usual, a mix of cardamom, nutmeg, ginger or other warm spices would do nicely)
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/3 cup neutral oil or a mix (such as canola, non-virginal olive, or coconut)
• 1 tablespoon extract (I like vanilla, almond would also work)
• 1/2 cup shredded unsweetened coconut (optional)
• 2 tablespoons sweetener (honey, agave, brown sugar, etc.) (optional)
• 1/2 cup dried fruit (optional for you people, never for me)

Preheat the oven to 250F.

Mix together all of the dry ingredients in a large bowl (dried fruit doesn’t count, save that for after). Whisk together the syrup, oil, extract, and sweetener (if using). Add the wet to the dry, and stir until all the oats and things are coated. Spread on an unlined baking sheet and bake for 90 minutes, tossing every 30. Let cool, toss with dried fruit if using, and store in an airtight container.

Further reading (updated 7/9/2014): Gingersnap Granola, Cranberry and Ginger Granola Packs, Coconut Quinoa Granola