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BY ASHLEY GARTLAND
Makes about 6 cups
start to finish: One hour
from Edible Seattle September/October 2010
3 cups old-fashioned rolled oats
1/4 cup unsweetened apple juice
1 1/2 tablespoons canola oil
1/3 cup slivered almonds
1/2 cup chopped walnuts
1/3 cup packed dark brown sugar
1/4 cup mild honey
2 teaspoons cinnamon
Pinch of salt
2 cups mixed dried fruit of your choice, chopped into bite-size pieces if necessary
Preheat the oven to 300 degrees. Combine all of the ingredients except the fruit in a large bowl. Spread the mixture evenly on two large, shallow baking pans, to a depth of about 3/4 of an inch.
Bake for about one hour, taking the oats from the oven to turn them every 10 to 15 minutes to ensure even baking. At the 45 minute mark, begin checking the oats every 5 minutes and remove them from the oven as soon as the oats are golden in color.
Stir in the dried fruit and cool.
Store in the pantry or freezer in a Ziploc bag or Tupperware to keep the granola crisp.
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