Homemade granola from The Barefoot Contessa Cookbook (page 210) by Ina Garten

  • dried apricots
  • dried cherries
  • sweetened shredded coconut
  • dried cranberries
  • dried figs
  • honey
  • old-fashioned oats
  • vegetable oil
  • sliced almonds
  • roasted unsalted cashew nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 12, 2020

    I made 1/4 recipe, which was still a lot. It was hard to whisk the honey and oil and toss them with the oats; I ended up using my hands. I omitted the cashews. The oat mixture was brown and threatening to burn after 25 minutes. The flavor was nice, but the granola was too dark. The texture was good, but did not stay crunchy when stored. The fruits were not my favorite, but of course you can use ones you like.

  • Alro9 on November 06, 2013

    Really enjoying this granola. I did make some changes to the recipe - turning down the oven and reducing the time overall (more like 30mins) worked and stopped the whole thing burning. Also I found the suggested proporition of dried fruit to add (cherries, apricots, cranberries etc) was too high for me so I chopped this up and have kept it separate to add 'according to taste' to the granola base. Next time I'd just reduce the quantity.

  • cookbookhabit on June 08, 2013

    Seriously addictive stuff - probably the most sugary granola recipe I've tried, but it's incredible. I find that turning the oven down a notch results in less burning (always a hazard with granola, but especially this one with its copious amounts of maple syrup).

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