Homemade granola

Time 1 hour
Yields Makes about 2 quarts granola
Homemade granola
(Kirk McKoy / Los Angeles Times)

Heat the oven to 350 degrees.


In a large bowl, toss together the oats, wheat bran, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine.


Spread the mixture out onto a rimmed baking sheet lined with parchment paper and bake, stirring occasionally, until the mixture is toasted to a nice, even golden brown, about 45 minutes.


Cool, then fold in the dried fruit, cacao nibs and/or chocolate chips to taste, if using. The granola will keep, sealed in an airtight container and stored in a cool, dry place, up to 2 weeks.

Unsweetened flaked coconut can be found at select well-stocked supermarkets as well as cooking stores and online. Sweetened shredded coconut may be substituted, but decrease the brown sugar slightly to account for the sweetness of the coconut and note that the coconut will brown more quickly in the oven.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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