Something I’ve been putting off for a long time is making my very own, homemade granola. I finally took the initiative this evening after making a successful trip to Nature’s Pantry for some rolled oats, shredded coconut and sliced almonds and a quick search for the best method. Little secret: I first attempted this with quick cook oats last week before realizing this wouldn’t work (that attempt turned into oat bars instead!).
Coconut Vanilla Granola with Cranberries adopted from Table for Two’s Coconut Vanilla Granola
2 Cups Old Fashioned Oats (NOT quick oats)
3/4 Cup Shredded Sweetened Coconut
3/4 Cup Sliced Almonds
3/4 Cup Cranberries
2 Tablespoon Raw Sugar (or dark brown sugar)
1 teaspoon Cinnamon
4 Tablespoons Coconut Oil, melted
1/2 Cup Organic Honey
1 Teaspoon Vanilla Extract
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
In a large bowl, mix together oats, shredded coconut, almonds, cranberries, sugar and cinnamon. In a separate bowl, mix together melted coconut oil, honey and vanilla.
Add the liquid mixture to the oat mix and stir (by hand if you’re up for it) until mixed well. Spread the mixture in an even layer on the baking sheet and bake for about 30 minutes or until golden brown. Toss the mixture periodically for an even brown.
What’s your favorite granola mix?