When a good friend brought this granola as a house warming gift (thanks, Amy!), and my husband and I polished it off in about half a day, I immediately asked for the recipe. I never knew it was so easy to make your own granola! Yes, there are a million packaged varieties at the store, but sometimes it's really refreshing to make something simple from scratch, and to know exactly what's going in it. They say breakfast is the most important meal of the day, so start your day right with something homemade. Did I say breakfast? Because so far I've eaten most of this batch on top of ice cream while watching TV at night. And by the handful all day long. But anyway, I say ice cream is an important meal of the day, too.
The possibilities are endless for what nuts and dried fruits you choose to include. I used almonds, sunflower seeds, and pistachios here, but chopped pecans or pumpkin seeds would be nice, too (if you use only two nuts, up the amount to 1/3 cup each). And instead of (or in addition to) cranberries, I'd love to try dried cherries or apricots.
TOASTED COCONUT GRANOLA
- 1/4 cup butter
- 1/3 cup honey
- 1-1/2 cups oats
- 3/4 cup grated coconut
- 1/4 cup each pistachios, sliced almonds, and sunflower seeds
- 1/3 cup cranberries
- Preheat oven to 350°
- Combine the oats, coconut, and nuts in a large bowl.
- In a small saucepan (or microwave), melt the butter and honey, and pour over oat mixture.
- Spread evenly on a cookie sheet and bake for 10 minutes. Stir the granola around, pat it down evenly again, and bake for 8-10 minutes more, or until golden brown. Stir it around on the sheet again and let cool before moving it to an airtight container.
Packed in a cute container (my friend put ours in a pretty bourbon bottle), this granola makes a great stocking stuffer or hostess gift...if you can stop yourself from snacking on it all before you give it away.
(all photos, jamie grill photography)