Though it’s been a crazy week, no way could it end without a recipe. This one comes from my daughter-in-law, Abbey. She had granola baking in the oven during my last visit. It smelled mouthwateringly divine, and tasted better than it smelled.

I was home several days before remembering to email her for the recipe. When she sent it, we were gone again. So yesterday was my first opportunity to try it out. I had just thrown all the dry ingredients when we got the call about Abby the dog (not to be confused with Abbey, the daughter-in-law). When we arrived home several hours later, I added the rest of the ingredients and popped it in the oven.

Hiram and I taste tested the granola, fresh out of the oven. Scrumptious and the perfect comfort food after bidding Abby the dog farewell. Here’s the recipe, which Abbey says she adapted from Jamie Oliver’s cookbook, making it less sweet than the original. Give it a try and let me know what you think.

Abbey’s Granola

4 cups old-fashioned oats
2 cups any variety of unroasted, unsalted nuts
1/2 cup unroasted, unsalted mixed seeds (sunflower, pumpkin, sesame, etc.)
1 1/2 cup shredded coconut
2 teaspoons cinnamon
5 tablespoons maple syrup
5 tablespoons honey
10 tablespoons olive oil
1/4-1/2 t salt

Preheat oven to  350 degrees. Spread mixture in 2 cake pans. Bake for 30 – 45 minutes, stirring every 10-15 minutes. Take it out of oven and place on wire rack. Stir every 15 minutes until completely cooled. Store in airtight container.

Abbey says the trick is to take it out of the oven when it is pretty brown and toasted but before it burns. Jolene says in her oven that was closer to 30 minutes than 45, so watch carefully.