This granola is to die for. I keep it in sealed jars or freezer bags. It is wonderful on top of yogurt, homemade applesauce, cooked, or alone. I use it on everything.
Preheat oven to 250 degrees.
3 cups of rolled oatmeal (no quick cook oats)
1 cup of sweetened, shredded coconut
1 cup of whole almonds (you can use slivered)
1 cup of pecans, chopped
1/3 cup dark brown sugar
1/3 cup vegetable oil
1/3 cup maple syrup (be sure to use real maple syrup)
¾ teaspoon salt
½ cup raisins
½ cup dried cranberries (you can use any combination of the 2 dried fruit as desired)
Mix oatmeal, brown sugar, nuts and coconut in large bowl. Mix oil, maple syrup and salt together. Pour over oat mixture until coated with oil mixture. Put on two sheet pans. I line my pans with foil so that I can lift the granola out of the hot pan, allowing it to cool on the counter. Divide granola between the sheet pans and put into preheated oven. Cook for 1 hour and fifteen to twenty minutes, stirring every 15 to 20 minutes. Take out of oven to cool before storing, adding raisins and cranberries. Store granola in jars or freezer bags.
I hope that you enjoy your granola. This recipe will be in my upcoming cookbook*.
Embracing Etiquette will return March 22nd. it is Spring Break here, and I want the college crowd to keep up with their etiquette.
See you soon,