Recipes for granola are a dime a dozen – I think just about everyone’s got one. It’s a good thing, too, cause I love the stuff!
I’ve always been a huge fan of granola. It’s so versatile that you can easily make it your own. I spent a lot of time experimenting with granola recipes to find the one that really works for us. Now that I’ve got it fine-tuned, I want to share it with you.
You can change up the nuts, fruits and other ingredients to suit your taste, but this one is a winner for our family.
- 3⅔ cups of old fashioned rolled oats
- ¾ cup sliced almonds
- ¾ cup sliced pecans
- ½ cup shredded coconut
- ½ cup sunflower seeds
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2½ teaspoons vanilla
- ⅔ cup honey
- 7 tablespoons butter
- ½ cup dried cranberries
- ⅔ cup dried apricot, raisins or blueberries (or any combination of the three)
- Preheat your oven to 250 degrees. You want granola baked low so it doesn’t burn.
- Put parchment paper on your baking sheet.
- Combine the oats, nuts, coconut, and sunflower seeds in a bowl.
- Melt the butter in a small saucepan, then add the honey. Stir to combine as you warm the honey through.
- Stir in the vanilla, salt and seasonings.
- Pour the honey mixture over the oat mixture in the bowl.
- Stir the mix with a rubber spatula to distribute the honey mix evenly.
- Spread the mix on the baking sheet in an even layer. Bake it for an hour and ten minutes, stirring it every 15 minutes so that you get even browning.
- Put the pan on a rack to cool. As it cools, the granola will start to harden into the crunchy mixture you’re aiming for.
- Break it all up, then stir in the dried fruits.
- You can store it in an airtight storage container or bag for up to two weeks (if there’s still any left by then).