Ingredients
- 2 cups rolled oats (gluten free works well too)
- ¼ cup shredded coconut (unsweetened)
- ½ cup cashews (pecans, almonds, or other nuts, chopped)
- ½ cup raisins (dried cranberries or other dried fruit, chopped)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup canola oil (grape seed, or other mild oil)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 300°. Line a sheet pan with parchment paper
- In a large bowl, combine the oats, coconut, nuts, raisins, cinnamon and salt. Set aside
- Combine the oil, brown sugar, and honey in a small saucepan. Heat over low heat, stirring frequently, until the brown sugar breaks up. Do not let it come to a simmer, as the sugar will burn. Add the vanilla, and remove from the heat. Stir into the dry ingredients. Mix until evenly coated
- Spread the granola mixture on the sheet pan in an even layer, leaving a donut hole in the center (see note below) and bake, without stirring, for 30 to 40 minutes or until golden
- Cool to room temperature, on the sheet pan, before storing in containers or sealed bags
Notes
Makes approximately 1 quart These will last for a few weeks if stored in a well-sealed container or bag Do not use quick-cook oats. They’re too small, and will not have a good texture You can use gluten free oats in this recipe The “donut-hole” in the mixture before baking will allow the granola to bake evenly. This idea comes from Martha Rose Shulman and brighteyedbaker.com
Nutrition Facts
Granola
Amount per Serving
Calories
172
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
102
mg
4
%
Potassium
150
mg
4
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
0.5
IU
0
%
Vitamin C
0.4
mg
0
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.