Prep 25 mins
Cook 30 mins
This is my favorite granola recipe adapted from the joy of baking website. It's not too sweet, and tastes great with a variety of nuts and dried fruit. Makes a great gift!
- 3 cups old fashioned oats
- 1⁄2 cup shredded coconut (sweetened or unsweetened)
- 1 cup nuts, chopped (I like a mixture of almonds, pecans, cashews, and sunflower seeds)
- 1⁄2-1 teaspoon cinnamon (I use 1 teaspoon)
- 1⁄4 teaspoon salt
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- 3 tablespoons maple syrup
- 1 cup dried fruit (I like a mixture of cranberries, raisins, chopped apples and apricots)
- Preheat oven to 300 degrees.
- Line a baking sheet with parchment paper.
- Combine rolled oats, coconut, nuts, cinnamon, and salt.
- In a separate bowl stir together oil, maple syrup and honey.
- Pour liquid mixture over the dry ingredients and stir together.
- Spread onto the prepared baking sheet and bake for approx 20-25 minutes (stirring occasionally).
- The longer you bake it the crunchier the granola will be. It may still be sticky when it comes out of the oven, but it will become crisp and dry as it cools.
- Place baking sheet on a wire cooling rack.
- Once cooled, mix in the dried fruit and store in an airtight container or plastic bag in the refrigerator.
- It will keep for several weeks.
I've been enjoying this all week! Granola is such a great quick breakfast and yours is fabulous. I too was generous with the cinnamon (of course:-) I used agave nectar for the honey, and all of the suggested nuts plus walnuts and pumpkin seeds. I especially like the chopped apples in this. I love it best with vanilla soy or rice milk and lots of chopped banana, but it's also lovely over my homemade tofu vanilla-almond pudding. Anyway, thanks for a GREAT granola!
This was very easy to make. I did bake it for 35 minutes and used whole pecans,dried peaches and dried prunes. It was excellent. It was not to sweet plus the maple syrup flavor was muted but just right. Can not wait to try it with other dried fruits and pecan pieces. Thanks for the recipe. ......Bill