Zoe Nathan and Josh Loeb are the Santa Monica-based wife-and-husband team who own and operate Huckleberry Bakery & Café, Milo & Olive, Sweet Rose Creamery, Rustic Canyon, Cassia, Esters Wine Shop & Bar, Tallula’s, and Birdie G’s.
There are a thousand variations when making granola, so mix in anything you like. Every house should have its own recipe. I like mine not too sweet, but if you like yours sweeter, add more honey to this recipe. If your family likes coconut, throw in sweetened toasted coconut. For a chocolate granola, omit the cinnamon, add an additional 1/2 tsp salt, use only toasted almonds, and instead of dried fruit toss in 3/4 cup/100 g chopped dark chocolate. For a spiced granola, double the cinnamon and add 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
I always make sure we have a batch of granola around the house. My son takes it to the park, my husband takes it on runs, and I love it over ice cream.
INGREDIENTS
4 cups/200 g rolled oats, not quick-cooking
ó cup/110 g unsalted butter, melted
ó cup/170 g honey
1 tsp kosher salt
1/8 tsp ground cinnamon (optional)
1 cup/150 g mixed toasted nuts, like walnuts, almonds, pecans, pumpkin seeds, hazelnuts, pistachios
1 cup/170 g mixed dried fruit, like sliced apricots, sour cherries, cranberries, currants, raisins
METHOD
1. Preheat your oven to 325°F/165°C.
2. In a large bowl, toss together the rolled oats, melted butter, honey, salt, and cinnamon.
3. Spread the mixture on a sheet pan and bake until golden, about 25 minutes. Add the nuts and bake 5 minutes longer. Allow to cool. Toss with the dried fruit.
This keeps well, in an airtight container, at room temperature, for up to 2 weeks.
