This granola recipe comes from Marion Cunningham, cookbook author, former columnist for the San Francisco Chronicle, and author of the Fannie Farmer Cook Book and the Breakfast Book, one of my oldest and most favorite cook books.
I make this delicious granola for everyday as well as for when company stays overnight. I set a big tub of it out along with milk, Greek yogurt and strawberries and let people serve themselves as they rise in the mornings.
I’ve made my own variations over the years but this is my favorite way to do Marion’s recipe. My husband and son love it. So does company.
4 C. rolled oats (not the quick cook version!)
Salt to taste
1 t. nutmeg (I love using a little fresh grated nutmeg)
1/2 C. good quality honey
1/2 C. (1 stick) butter
1 C. chopped walnuts
Put the oats and walnuts in a large bowl and sprinkle with a little salt and the nutmeg. In a small pot over medium-low heat, put the butter and honey. Let it slowly melt. Pour the honey-butter mixture over the oats and toss until they are well coated.
Spread the mixture on foil in a single layer on a baking sheet. Bake in a preheated 300 F oven for about 20 to 30 minutes or until the oats begin to look golden, turning the cereal every 10 minutes with a spoon or spatula. Be careful not to over bake. The flakes will seem a little sticky and soft when done, but they will crisp as they cool. Store the granola in plastic bags or an airtight container. Use within two weeks or store in the freezer.
Enjoy at breakfast or as a late afternoon snack.