The best part was I used honey from the Ritz Carlton Amelia Island-a gift sister-in-law Amy brought back from a recent trip for my brother's job. Apparently the Ritz makes 5-star honey. Those must be some bees.
from David Lebovitz living the sweet life in Paris
The David Lebovitz's version is for bars, but I prefer clusters and pieces. I also forgo peanuts because with the peanut butter used, the peanut taste was too much for me.
Preheat oven to 350.
Line 8 x 8 pan (with sides) with a piece of parchment paper double the size of the pan, leaving the extra hanging over edge.
Line your largest rimmed cookie sheet (mine's 12 x 16) with parchment paper and spread out onto the pan:
- 1 1/2 cups old fashioned rolled oats (not quick cooking, extra thick okay)
- 1/4 cup raw sesame or flax seeds
- 1/2 cup raw slivered almonds
- 1/2 cup raw walnuts (coarsely chopped or break them with your hands)
Bake 5 minutes, remove pan from oven and give everything a good stir. Return pan to oven for another 5 minutes. Remove from oven. Let cool a few minutes then dump everything into a large heat resistant bowl.
Add to bowl and mix in:
- 1/2 cup dried cherries, coarsely chopped (I use Trader Joe's unsweetened)
- 1/2 cup roasted pecans, coarsely chopped (or buy them in pieces, skip chopping)
In 2 cup (or larger) glass measuring cup add:
- 1/4 cup natural peanut butter (Earth's Balance)
Microwave 20-40 seconds, until just warm and melty, not boiling.
- 1/4 cup raw honey
- pinch of salt
Add peanut butter/honey to oats mixture and mix until well combined. Pour into parchment lined 8 x 8 pan and press down with the extra paper. Cover loosely with foil and freeze 30 minutes.
Remove pan from freezer. Break granola into pieces and transfer to an airtight container. Store in fridge. Share with friends.