Video recipe of the week

Homemade granola


1/2 cup almond oil

1/2 cup buckwheat honey

1/2 teaspoon fleur de sel with espellette or sea salt

3 cups rolled oats

1 cup slivered almonds

1/2 cup dried cherries

1/2 cup diced dried figs

1/2 cup chopped dried apricots


Preheat the oven to 275 degrees. In a large bowl, combine the oil and honey. Stir in the oats and combine completely. Place on a parchment-lined sheet pan and spread evenly. Bake for 1 hour, stirring occasionally. Stir in the almonds and bake for another 10-15 minutes until almonds are toasted. The mixture will be damp, but dry out as it cools. Cool to room temperature and stir in the fruit. Store in an airtight jar. Delicious served with yogurt and fruit.

Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.