Thursday, July 12, 2012

Hearts for Granola


There is no culinary innovation with this recipe.  Granola is just one of those things that you either love or pass on.  I LOVE it!  With raisins, without.  Pecans, almonds, walnuts doesn't matter.  If there is the option of Granola, I normally choose it.  

Until recently I normally purchased my granola at the supermarket out of a box. Yes there are some good one's out there, but they are so expensive and the box seems to go faster than I like. 

So I finally took the step and made some Homemade Granola. There are many many many recipes out on the web, and I'm sure even more in random church cookbooks.  I choose to start with Alton Brown's recipe found on the Food Network's site. Then I made it my own! Here is my recipe for what I am calling Coconut Almond Granola. 

Coconut Almond Granola
  • 6 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup sliced almonds
  • 2 cups shredded sweet coconut
  • 1/2 cup dark brown sugar
  • 1/2 cup maple syrup (yes the real stuff)
  • 1/4 cup vegetable oil
  • 1/4 cup coconut oil
  • 1 Tablespoon Cinnamon
  • 1 1/2 teaspoons salt 

 1. Preheat oven to 250 degrees F. Cover two sheet pans (cookie trays) with parchment paper.  

2.  In a large bowl, combine the oats, nuts, coconut, and brown sugar, and cinnamon.

3.  Measure maple syrup, oils, and salt. 


4.  Combine both mixtures and divide onto 2 sheet pans. 


5.  Cook for 1 hour,  stirring every 15 minutes to achieve an even color. Until the coconut is golden brown. 


Remove from oven and let cool. Transfer to a air tight container.  Enjoy with milk, yogurt and fruit or just by the handful!

1 comment:

Morgan said...

Kate and I were just talking about making granola today. Yours looks delish!