Maple-Roasted Granola

Since I’m not a fan of anything soaked in milk, I prefer granola as a snack by itself. It’s a great idea to mix a healthy snack with trashy TV—it helps balance things out. You may, of course, enjoy it with all the milk in the world and eat it while reading Proust.

No rules: Mix in whatever you like most—nuts, seeds, and dried fruits are a few of my favorites. You’re looking for a nice mix of salty and sweet.

Makes about 9 cups

• 4 cups old-fashioned rolled oats
• 1 cup unsalted raw cashews
• 1 cup sliced raw almonds
• ½ cup pine nuts
• 1 cup raw hulled pumpkin seeds
• ¾ cup vegetable oil
• ½ cup maple syrup
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 cup dried cranberries
• 1 cup chopped dried papaya

1. Preheat the oven to 350°F, with a rack in the middle position.

2. In a large bowl, mix together the oats, nuts, and pumpkin seeds.

3. In a small bowl, mix together the oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.

4. Place on a baking sheet and bake for about 30 minutes, stirring 3 times during the cooking time, until golden.

5. Cool the granola completely, then mix in the cranberries and papaya.

6. Store in an airtight container. The granola will keep for 1 month.