Everyone’s giving Christmas cookies this season, but how many cookies can we eat? Ok, don’t answer that.

Every Christmas, in an effort to be a little bit healthy, I make a big batch of granola and give out bags of the crunchy goodness to family and friends. This year, I even sent some to my cousin in Alaska, with some of his favorite jasmine tea.

Here’s a recipe for homemade granola from The Inn at Occidental. If you use a really nice artisanal honey, from Hector’s Honey, Tierra Vegetables or Quivira Vineyards, the granola will taste even better.

 

Homemade Granola

5 cups uncooked oats

1 cup sliced almonds

1 cup broken walnut meats

1 cup chopped pecans

1 cup sesame seeds

1 cup wheat germ

1 cup shredded coconut

1 cup unsalted sunflower seeds

1 cup safflower oil

1 cup honey

1 cup raisins

1 cup currants

Preheat the oven to 325 degrees. Combine the first eight ingredients and mix well. Heat oil and honey together in a small pan until melded. Pour over dry ingredients and mix well. Spread mixture onto two cookies sheets lined with aluminum foil and bake for about 20 minutes, stirring once or twice. When cool, add raisins and currants.