Set the oven to 350 °F (177 ° C)

Use the 15 minutes or so, while the oven heats up.


Put ⅔ cup (170 mL) of honey in a large saucepan. The amount of honey need not be precise.

Add ¾ teaspoon (4 grams) of salt. Stirring in the salt now will distribute it thoroughly.

Add 1 tablespoon (14 grams) of vegetable oil, and stir.

Heat the honey on the stovetop, but stop before it gets to a boil. The temperature can quickly exceed boiling and will froth dangerously.

Do not get the heated honey on your hands, clothes or shoes.

Measure 3 cups (300 grams) of old-fashioned oats into a large bowl.

Precision is not important here. Pour one cup at a time into the saucepan, to prevent oats from going all over the place. Stir each cup thoroughly.

Chop up a handlful of nuts or shredded coconut, or anything that you want to bake in.

Again, stir in slowly.

Wait to add dried fruit until after baking.

Use an aluminum or steel baking sheet of 18 inches by 13 inches.

The baking sheet can be used directly, without paper or non-stick surface, because of the vegetable oil that we added.

Pour the mixture onto the sheet. Use two spoons or butter knives, working in opposite directions, to spread the mixture as evenly as you can.

Bake for 25 to 30 minutes.

After the first 15 minutes, take out the baking sheet to stir the mixture, before finishing the bake.

When the 25 minutes are done, take out the baking sheet.

You can either break up the baked granola with your spoons now, or you can let it cool, and then break it up by hand.

Add to a mixing bowl and stir occasionally as the granola cools.

If you let it cool before breaking it up, you can get bigger chunks, somewhat like oatmeal cookies.

This will make 5 servings of ¾ cups each (76 grams).