Granola recipe 2

Granola from NYT

"I used to make a rich holiday granola, but often it burned and stuck to the baking sheets. One of the reasons: I used wheat germ, which browns more quickly than oats.

Now I keep the heat low in my oven and line my backing sheets with parchment. Be sure to stir the granola every 10 to 15 minutes, and switch the trays from top to bottom each time you stir. If you want to make a smaller amount, you can halve this recipe."

6 cups flaked or rolled oats

2 cups oat bran

1/2 cup flax seeds, coarsely ground

1/2 cup coconut, flaked or shaved (optional)

1 cup chopped nuts (I recommend almonds and pecans)

1/2 to 1 teaspoon freshly grated nutmeg (to taste)

2 to 3 teaspoons ground cinnamon (to taste)

1/2 to 3/4 teaspoon salt (optional)

1/3 cup canola oil

1/2 cup mild honey, such as clover

1 tablespoon vanilla

1 to 2 cups raisins (optional)

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or in a measuring cup, and warm over low heat or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.

2. Spread the granola mixture on the sheet pans, and bake for about 45 minutes to one hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Yield: Makes about 2 1/2 quarts.

Advance preparation: This will keep well for several weeks in the freezer.

A previous version of this recipe described oats as gluten-free. In fact, while oats do not contain gluten, it may be added during processing. The reference has been deleted.

Martha Rose Shulman can be reached at martha-rose-shulman.com.