Fresh food. Simple and seasonal. Mostly Mediterranean.
I have always loved granola, but like a rich dessert, I only allow myself to indulge on occasion. The typical store-bought granola is often loaded with sugar and fat, so even though all those nuts and oats are a good thing, their nutritional value is cancelled out by the bad stuff. Thanks to Vani Hari, better known as "The Food Babe," those of us who want to enjoy granola without guilt now can do just that. Just before the holidays, I happened to see a less sugar- and fat-laden granola recipe on her blog, which I read rather religiously. I love her recipes, which are always both delicious and nutritious, and I admire her food activism. (Check it out for yourself -- foodbabe.com.) I made a huge batch of her granola, gave some away and kept lots of it for my family. We ate it daily over yogurt, and I even caught my daughter devouring it by the handful straight from the jar. With the pistachios and dried cranberries, it looks beautiful and festive. But one need not wait for the holidays to come around again to make this fabulous granola, which is so easy on those New Year's resolutions that you could eat it almost every day.
1. Preheat oven to 250 degrees F.
2. Combine all ingredients except for dried cranberries and mix well.
3. Place mixture on a large baking sheet lined with parchment paper.
4. Bake for 1 hour, stirring every 20 minutes so all sides evenly brown.
5. Remove granola from oven and let cool
6. Stir in dried cranberries.
7. Store in an airtight container for up to 2 weeks.