The Best Granola in the World

The Best Granola in the World
Yeah – that’s right, I went there – called something ‘the best.’ I’m never even searching for the best in anything, especially not in the kitchen.  My wee-galley yellow perch, with the giant Dutch Elm ahead and nurses taking their smoke break at my side—this is where wild and mercurial things happen, eating the results a happy ending to the auto-pilot assemblage between me and some ingredients meeting and having a show-down.  I dominate because I have a chef’s knife and fire – dangerous weapons against the defenseless produce . . .

O-Kay . . . it’s been a long Monday.

I first encountered the best granola in the world at my art education teacher, Conrad’s, house – he put it out in a simple white bowl after he had just fed us a sensuous meal (think roasted asparagus with caramelized red onions, polenta with smoked tomato sauce and honeyed yellow squash, Cesar salad with rustic croutons, lemon shortbread cookies . . .) My classmates and I were full to the brim, but it didn’t stop us from munching away.  My teacher happily scribbled his recipe for me and encouraged variations, all the fruits were listed ‘to taste’ and he vividly recalled adding dried mango to a batch for an extra punch.  It’s obvious this amazing art teacher is also an amazing cook – with a generosity that oozed out of his food, home and big laugh.  I don’t know many people quite like him – to Conrad!
update: here are two ways we like to eat granola -- sprinkled atop oatmeal and on a banana boat, with soy yogurt, fresh raspberries and shredded coconut -- both are super tasty!
The Best Granola in the World
(Makes one very large batch)
4 cups oats
1 c coconut (large, unsweetened flakes)
1 c pecans
1/2 c hazelnuts
1/2 c almond pieces
1/2 c canola oil
4 tbsp honey
1 tsp vanilla
1/2 tsp salt
2 tsp cinnamon
3/4 tsp pumpkin pie spice
1 c mixture of dried blueberries, cherries and cranberries
1/2 c raisins

Preheat oven to 350 degrees.  Mix oil, honey, vanilla and salt in small bowl, set aside.  In a large bowl, place oats and nuts and toss with your hands.  Pour in oil/honey mixture and make sure oats are evenly coated.  Pour onto cookie sheet and bake for 20 minutes, taking out pan and flipping granola every 5 minutes (I just stir the mixture with a spatula and spoon to evenly flip/toss mixture).  
Your house will start to smell like a cozy cozy place.  Remove granola after 20 minutes, it’ll be a little soft – let cool on pan.  Add dried fruits once oats are fully cooled and store in an airtight container.  It gets better and drier a couple days later. 
Serve with fruit, compotes, yogurt, milks, or as a perfect afternoon snack, carried in a little baggy in you purse.  Makes a lovely gift when packed into a jar.


  1. mmmm french! i love to read your blog and imagine being with you. xxx mom

  2. I know you said it makes a large batch, but around just how much is that?

  3. about 7-8 cups of granola by the end ... hope this helps. it keeps very well and gets even better after a few days in a tupperwear.