This is a great recipe for granola. Some might find it a tad too sweet. Feel free to play around with it - I often add more nuts and trim the sugar. It's supposed to be sweet and salty, but I have cut the amount of salt by quite a bit from the original recipe, which I found in the New York Times Magazine a couple of years ago.
I consider this a treat for breakfast - or any time of day. Perhaps not as healthy as a bowl of oatmeal, but just fine from time to time. And don't forget to add fresh berries.
Adapted from original recipe found here.
Servings: about 6 1/2 cups
The shameful secret of this granola maker: I can never wait for that. It tastes great warm, mixed with plain yogurt. The granola can be stored up to 3 weeks without refrigeration, but trust me, it won't last that long.
1/24th of recipe; approx 1/4 cup: