Adapted from “How to Cook Everything” by Mark Bittman. Yields 8 cups.
6 cups rolled oats (not quick-cooking or instant)
2 cups mixed chopped walnuts, pecans and almonds
1 cup unsweetened shredded coconut (optional)
1 teaspoon cinnamon
1 teaspoon fine sea salt
1 teaspoon ground ginger
½ cup melted coconut oil
½ cup maple syrup
¼ cup molasses
1 teaspoon vanilla extract
1 cup raisins, chopped dried fruit or chocolate chips (optional)
Heat the oven to 350 F. In a large bowl, combine all of the ingredients. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
Remove the pan from the oven and add the fruit or chocolate, if desired. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.
This recipe is one of our five ideas for edible homemade gifts. Click here to read the full story on lohud.com.