I love a handful of granola on my cereal in the morning. Friends like to mix it into their yogurt, my husband likes to take it to work for an afternoon snack. My favorite recipe is one I’ve tweaked many times until it’s just the way we like it. Most of the ingredients are available in bulk, with organic choices always my preference. I like the way it looks with golden raisins and cranberries, but any dried fruit works fine. Store it in a big jar or canister or keep it in the fridge like I do.
Granola can also make a great gift to take along when staying with friends or a sweet addition to a hostess gift. To dress it up add a little ribbon and a sticker. I found the bags, labels and rubber stamp at Paper Zone. Anyway, try my recipe. Change it up and make it your own. Enjoy!
Makes about 12 cups
3 tablespoons unsalted butter
½ cup packed brown sugar
¼ cup honey
¼ cup maple syrup
2 teaspoons vanilla
1 ½ teaspoons coarse salt
1 cup water
4 ½ cups rolled oats
1 ½ cups unsweetened shredded coconut
2 cups total of any listed nuts and seeds:
Raw slivered and/or sliced almonds
Raw pumpkin seeds
2/3 cup dried cranberries
2/3 cup golden raisins
Preheat oven to 250 degrees. Melt butter in a saucepan over medium heat. Add sugar and cook until melted. Stir in honey, syrup, vanilla, salt and water. Cook until combined. Meanwhile, in a large bowl, add oats and remaining ingredients (except cranberries and raisins). Pour the butter/sugar mixture from saucepan over the oat mixture and toss. Arrange in a single layer in a large roasting pan or on two rimmed baking sheets. Bake; stirring every ½ hour or so, until golden brown and dry, about 1 ½ hours. Let cool on sheets. Transfer back to bowl and add fruits, tossing to combine.