Granola is great with yogurt and fruit, as a topping on ice cream, adding a little crunch and texture to hot cereal, or just as a snack by itself. I’m sure there are many other ways to enjoy it!
I made a batch this morning and am looking forward to having some with my yogurt as soon as I’m done posting this recipe.
In a large mixing bowl combine:
3 cups of oats (I use old fashion oats)
1 1/2 c nuts, rough diced (I use a combination of pecans, walnuts, and almonds)
1 1/2 c coconut shavings (not the sweetened coconut you find in the baking aisle)
1/2 c wheat germ, quinoa flakes, or flax seed…I used flax seed in this batch
2 T brown sugar
1 1/2 tsp salt
1/2 tsp cinnamon
In a smaller bowl combine wet ingredients:
1/4 c coconut oil (warmed), mild olive oil or canola oil (I like to use the coconut oil)
1/2 c agave syrup, honey, or maple syrup (I used 1/4 c each of agave and honey)
Pour over dry ingredients and, using a wooden spoon, stir well. Pour mixture onto a large jelly roll pan (a cookie sheet with sides) and spread evenly.
Bake at 300 for 30 minutes stirring mixture every 10 minutes. Granola should be a light golden brown when it’s done.
I spread butcher paper or parchment paper on my counter top and spread the granola out to cool.
While it is still warm stir in:
1 c dried cherries
1 c golden raisins
Or 2 cups of your favorite dried fruits (apricots, cranberries, figs, etc)
Once the granola has cooled store in tightly sealed containers.