Granola for breakfast is my favorite way to start the day. Sometimes I pair it with yogurt or oatmeal, and sometimes I just eat it with milk. I have found that granola can be used for much more than a breakfast food. It really pairs well with so many things. I sprinkle it over a mid-day snack of apples and honey or as a topping on my frozen yogurt. Sometimes I just grab a handful and eat it plain. It’s really awesome to have on hand.
The great thing about making your own granola is that you get to pick and choose your favorite ingredients. Always pick the raisins out of granola? Skip ‘em. Never enough almonds? Add some extra. You know where the ingredients are coming from (none of those preserving chemicals that are often found in the store bought stuff) and you get to dress it up any way you want.
- 3 cups rolled oats
- 1 cup almonds
- 1 cup pecans
- 3/4 cup shredded coconut
- 1/3 cup dark brown sugar
- 1/3 cup maple syrup
- 1/4 cup vegetable oil
- 2/3 tsp. salt
- 1 tsp. vanilla extract
- 1 cup cranberries or raisins
- Preheat the oven to 425 degrees and prepare a baking sheet with parchment.
- Put cranberries or raisins aside.
- In a large bowl combine rolled oats, almonds, pecans, coconut, brown sugar and salt. Make sure the brown sugar is evenly distributed and there are no big chunks.
- Add maple syrup, vegetable oil, and vanilla extract and mix until the dry ingredients are evenly coated.
- Evenly spread the mixture on the prepared sheet.
- Bake for 1 hour and 15 minutes or until the oats become a golden brown color. Every 15 minutes take the pan out and stir the granola around.
- Once the granola is done, let cool for 5 minutes and then add cranberries and/or raisins to the mix.
- Let cool and enjoy. In a airtight container, the granola will last for up to two weeks.