The thing about granola is that it can be a great springboard for many other things. You can shape it into bars, use it to assemble a parfait, or just eat it by itself. As “monsoon season” in Phoenix makes it hazy and overcast, I dream of winter dishes such as this. This recipe is SO simple to make, and you can customize it however you like!
For the sweet portion of this granola, I am using honey and brown sugar because I like to warmth they bring to the dish. The “add-in’s” include pecans, coconut, and craisins. They add a nice tartness and crunch, and the pecans and shaved coconut are toasted in the oven along with the granola to maximize their flavor. Dashes of cinnamon and salt are added to balance out the sweetness.
Makes about 4 cups of granola.
3 cups rolled oats (not quick-cooking)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup vegetable oil
1/4 cup honey
1/3 cup shaved coconut, toasted
1/2 cup chopped pecans, toasted
1/2 cup craisins
- Preheat oven to 300 degrees
- In a mixing bowl, combine the oats, brown sugar, cinnamon and salt
- In a separate bowl, combine the honey and oil
- Mix the honey and oil with the oat mixture
- Spread the mixture evenly on a baking sheet and bake for 15-17 minutes or until the edges brown
- Toast the pecans and coconut on a parchment lined baking sheet with the granola, remove when coconut becomes golden brown
- Remove both sheets from the oven, allow to cool for 10 minutes (Note: granola will only get hardened and crunchy once it cools… don’t fret if it seems soft coming out of the oven!)
- Combine the oat mixture, pecans, coconut, and craisins, breaking up the oat clusters
Add some yogurt and fruit to that…
Thanks for stopping by!!