Wednesday, November 13, 2013
I love having granola for breakfast, especially when it's homemade. Last Saturday during our Iowa Blogger Meet-up I included a small bag for each blogger to enjoy. It's something good to snack on during the day but especially delicious over yogurt for breakfast. Our oldest actually likes granola as her choice of cereal, and I have to admit I like that. It's got to be better than any other packaged cereal on the market.
My kids like this so much that I had to make another batch just for them last Friday night. Three batches in one night, my house was smelling quite magnificent!
You'll love this versatile recipe as you can substitute in your own personal favorite nuts and dried fruit. There are so many different combinations you can come up with. It takes little time to actually mix up and no need for the candles and Scentsy. You'll have everyone in the house hungry and waiting for fresh baked granola!
4 cups old-fashioned oats
1 cup raw coconut flakes (I found these in the baking section)
1/2 cup slivered almonds
1/2 cup pecan pieces
1 stick butter
1/4 cup honey
1/2 cup pure maple syrup
1 tsp vanilla
2 tsp cinnamon
1/4 tsp ground mace
pinch of salt
1/2 cup dried cranberries
1/2 cup dried apricots, diced
In a large bowl combine oats, coconut flakes, almonds and pecans. In a small saucepan, melt butter over low heat. Remove from heat and stir in honey, maple syrup, vanilla, cinnamon, mace and salt. Pour over oat mixture and mix well to combine.
Line a baking sheet with parchment paper, spread granola mixture evenly onto baking sheet. Bake at 300 degrees for 40 minutes, stirring about every 10 minutes. Once mixture is golden brown, remove from oven and let cool.
Once granola is cooled completely, dump back into large bowl. Add in dried fruit and toss together. Store in an airtight container, will stay fresh for up to two weeks.