Granola season

Those of you crunchy types who went to Oberlin might remember Ket and John's famous granola. I do. I've made two batches recently based on what I can remember of their recipe, and both turned out well.

This granola is for people who like clumps, not individual oats. It can be modified infinitely to your liking. You just need two bowls, as it is important to mix the wet and dry separately. The coconut really adds a lot, and does not make the granola taste like coconut. So even if you don't like coconut you might want to give it a try. I'm sorry the quantities are so vague

Wet - safflower/sunflower/canola oil, maple syrup (2 or three times as much as the oil), splash of vanilla, a bit of warm water

Dry - a couple handfuls of flour, about 3 times as many oats, unsweetened shredded coconut, chopped raw pecans, lots of raw flax seeds, salt (more than you think, a couple spoonfuls), pinch of cinnamon

Mix both separately. Add the wet all at once to the dry and mix thoroughly. Spread in an even layer on cookie sheets, and bake at 350.

Remove once the edges start to look golden, or just very slightly toasty. The granola will firm up as it cools, and be perfect, even though the middle might seem a little too soft.

Like Carla, I recommend adding raisins or other dried fruit at the end, when you are transferring the baked granola to a storage bin.