There are certain foods that I always used to want to buy when at the grocery store, but rarely did because of the price. One of those things was granola. When I started making this recipe at home, it made me so happy because now we always have granola in the house. I make it as soon as we run out, and it gets packed in my husband’s lunch every day.
What you need:
- 1 t. vegetable oil (for greasing the pan)
- 3 c. old fashioned oats (not quick-cooking)
- 1 c. sweetened coconut
- 1 c. coarsely chopped pecans
- 1 t. salt
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. ground ginger
- 1/3 c. vegetable oil
- 1/2 c. maple syrup
- 1/4 c. apple cider (or juice – I have used both without noticing a significant difference)
- 1 t. vanilla (store-bought or homemade)
- 1 c. dried cranberries
You can substitute raisins or other dried fruit for the cranberries, but I have found this combination to give the best flavor. If you’d rather keep a uniformly crunchy texture for your granola, simply leave out any dried fruit. You can also make a nut-free version by substituting the pecans with unsalted sunflower seeds.
- large mixing bowl
- small mixing bowl
- wooden spoon
- rimmed baking sheet
Time: 10 minutes prep, 20 minutes baking, 20 minutes cooling
Freezeable: I have never frozen this granola (we eat it pretty quickly!), but you can. The dried fruit tends to harden when frozen, so I would recommend not adding the cranberries until after you take it out of the freezer.
Serves: 10-12; Makes about 6 c. of granola
Multiplying the Recipe: I have doubled this, splitting it between two baking sheets. Rotate the pans halfway through, and add some cooking time (5-10 additional minutes) to make sure the granola is dry enough.
Preheat oven to 350. Grease a baking sheet with 1 t. vegetable oil.
In a large mixing bowl, evenly combine oats, coconut, pecans, salt, cinnamon, nutmeg, and ginger. In a small mixing bowl, whisk together 1/3 c. vegetable oil, syrup, cider (or juice), and vanilla. Add liquid ingredients to oat mixture. Stir gently until completely combined. Spread onto the prepared baking sheet in an even layer.
Bake for 10 minutes. Stir the granola with a wooden spoon. Bake for another 10 minutes, or until granola is evenly toasted. Immediately add the dried cranberries, stirring to incorporate. Let cool on the baking sheet for 20-30 minutes, then store in a tightly sealed container.
Granola is a very flexible snack – enjoy it stirred into yogurt or oatmeal, sprinkled on ice cream, or simply straight out of the container!