One of my favorite breakfast or snack foods is granola. Go figure. I had never made my own, but it seemed so easy, plus I wanted to make a homemade gift for a friend of mine who recently had her second baby (congrats, Bethany!) that was not casserole-y.
Behold: Honey Almond Coconut Granola. Or Flaxseed Raisin Date Granola. Okay. Just granola. It has a lot of ingredients, this one.
It turned out nicely, but I think next time I will add more honey because I like clumpier chunkier granola and this was not exactly that. But it was very tasty and crunchy. So, adapt, or follow, but whatever you do, don’t forget the yogurt and sliced fresh strawberries!
- 4 cups extra thick rolled oats
- 3/4 cup flax seeds
- 1 cup almonds (or 3/4 cup sliced almonds- your choice)
- 1 cup sweetened shredded coconut
- 2 tsp cinnamon
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 Tbsp butter
- 2 tsp vanilla extract
- 2 Tbsp water
- 1 1/2 cups raisins and dates
- 1/2 cup sunflower seeds
This recipe makes a LOT of granola. Be prepared to use two bowls!
Preheat oven to 350. In large mixing bowl (or two) combine all the dry ingredients (not sugar or dried fruit). In a small saucepan, combine honey, brown sugar, water, vanilla, and butter. Heat while stirring until sugar is dissolved. Then pour evenly over dry ingredients and stir to mix well.
Line a couple of baking sheets with parchment paper and spread oat mixture on top (if you don’t have parchment paper, spray with cooking spray and reduce cooking time by 10 minutes or it will burn). Bake for 10 minutes, stir to even out cooking, then return to oven and cook for 15 more minutes.
Remove from oven. Sprinkle raisins and dates, then stir once more. Return to oven for 5 minutes. Allow to cool, then store in an airtight container.
Don’t forget to share!