I had the great privilege during my sojourn with my mother to attend a master class at Hedgebrook women’s writing retreat center on Washington’s Whidbey Island. A week of living alone in a tiny cottage and being cooked for. None of the locally sourced healthy food was food Mama could have eaten, due to her digestive issues, and therefore food I did not prepare. It was pure heaven, and the granola was to die for. Seriously. I bought the Hedgebrook cookbook just for the granola recipe. From then on, there was a jar of it in my tiny kitchenette, along with yogurt and homemade applesauce that I warmed up. My daily breakfast. Now my Airbnb guests enjoy it during their stay!
Makes about 8 cups.
4 c rolled oats
2 c flaked unsweetened coconut
2 c almonds, coarsely chopped
¾ c dried cranberries
¾ c raisins
¾ c canola oil
¾ c agave nectar (or honey, but it does taste different with honey)
1 tsp cinnamon
½ tsp cardamom (opt., not in original recipe)
A handful of pistachios! (also not in original recipe)
Preheat oven to 350 degrees.
In a large bowl, toss together oats, coconut, almonds, raisins, and cranberries (and pistachios, if using).
In a separate small bowl, combine oil, agave, cinnamon, and cardamom (if using). Stir well. Pour over dry ingredients and mix completely together until evenly coated.
Spread onto two 12×16 inch baking sheets lined with parchment paper. [I find it bakes best one sheet at a time.]
Bake stirring occasionally, until mixture is an even golden brown color, about 12-15 minutes. [I stir once after 7-9 minutes, then bake 4-5 more (times depending on the size of your baking sheet).] Don’t over bake, it hardens as it cools. Freezes well, and is lovely and crunchy eaten straight from the freezer.