This is the result of me re-scaling my original granola recipes to fit the single sheet pan I have in my dorm at Harvard, and the available ingredients. I’ve gone with the apparently more common method of adding the dried fruit at the end to prevent burning (which eliminates the previously necessary step of pre-soaking it), and adding a bit of olive oil to get it a bit clumpier and crisper. As always, this is just a suggestion; feel free to change up the nuts, seeds, and fruit, or to add coconut, flax meal, or anything else you like!
Added productivity bonus: the between-stirring intervals work out pretty well as work periods for the Pomodoro Technique, if you’re into that.
Harvard One-Pan Granola
Adapted from: Orangette.
Yield: ~ 6 cups.
4.5 c old-fashioned oats
1/2 c seeds (currently using sunflower and pumpkin)
1/2 c chopped nuts (currently using walnuts and almonds)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp black pepper
2 1/2-cup containers unsweetened applesauce
1 Tbsp olive oil
1 Tbsp honey or maple syrup
1/3 – 1/2 c dried fruit (currently using dried cranberries)
Preheat oven to 300 degrees F.
In a large bowl, mix oats, seeds, nuts, and spices. In a smaller bowl, combine applesauce, olive oil, and honey and mix well. Stir wet ingredients into dry ingredients, adding a touch of water if needed (mixture should be thoroughly coated, but not soggy). Spread out on a baking sheet and press down firmly.
Bake for about 45-50 minutes, stirring every 15-20 minutes, until granola is golden brown and lightly toasted. Remove from oven and stir in dried fruit. Let cool completely, then store in an airtight container.