The search for a great Granola recipe is ON!

I’ve tried a few recipes & so far not impressed! BUT… my friend Jenny just sent me a version of this one & it’s pretty good. Thanks Jenny!

Homemade Granola

3 cups rolled oats
2 cups of nuts – I used sliced almonds & chopped walnuts (I suggest 2 different types of nuts. Any combo will work. Chop or leave whole. All depends on what you prefer)
3/4 cup shredded sweetened coconut
3/4 cup dark brown sugar
1/4 cup Coconut oil (can substitute with vegetable oil)
3/4 teaspoon kosher salt

Preheat oven to 250 degrees.

In a large bowl, combine the oats, nuts, and coconut.

In a medium saucepan combine brown sugar, coconut oil and salt and heat over medium heat until sugar is melted. Sugar & oil will not combine 100%, at least mine did not. This is ok though! Just make sure sugar has melted and is no longer grainy.

Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. If sugar & oil clump up, put everything back in the pan & heat over med-low heat. Stir constantly until oat mixture is well coated with sugar mixture.
* Note: Leaving oat/sugar mixture unattended in hot pan will cause it to burn or get overly toasted, which will have a displeasing taste.

Spread mixture out evenly onto a 11X17-inch rimmed baking sheets.

Bake for 1 hour and 15 minutes, or until golden, checking often to ensure it is not too golden and/or burnt. Remove from the oven and let cool. Store in an airtight container.

Optional Topping Additions
I enjoy pumpkin seeds & dried cherries, but you can add anything you like. Your options are endless!

Add your toppings when you are ready to eat your Homemade Granola. Putting dried fruit into the airtight containers with the granola may cause it to become less crunchy.

*Note: Next time, I think I will use less shredded coconut as this recipe is a bit sweet. The original recipe called for maple syrup vs. brown sugar (or a combo of both), which I may try. I’ll post the results.

Recipe Source: Adapted from Friend Jenny and Mels Kitchen Cafe
By Jen Grove


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