I LOVE granola and the premade stuff just doesn't cut it. Trying to keep my kids and husband from eating it all straight out of the pan isn't easy and who can blame the smell is intoxicating.
Have fun with this and feel free to swap out the nuts and dried fruit for what you have on hand. I often make this when I have a bunch of half way empty containers of dried fruits, nuts and seeds. I almost ever make two batches the same. That's half the fun.
Try it on top of homemade nectarine ice cream, Greek yogurt or just by the handful.
Ingredients:
4 cups rolled oats
1 cup salted toasted pecans
½ cup whole toasted unsalted almond, chopped.
½ cup coconut chips
½ cup shredded coconut
⅓ cup pumpkin seeds
½ cup light brown sugar
⅓ cup maple syrup
⅓ cup honey, local if you have access to it.
½ cup melted coconut oil
1 cup dried cranberries
1 tablespoon of vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Directions:
Preheat oven to 300. In a large bowl, mix together the oats, pecans, almonds, coconut, cranberries and pumpkin seeds.
In a small saucepan set over low heat, warm the sugar, syrup, honey, vanilla, cinnamon, nutmeg and coconut oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven. Allow to cool to room temperature before transferring to a storage container.
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