Coconut Almond Granola

The Hubby isn’t a huge cereal eater like Son B is. Cereal is a quick go-to when frying up a piggy product and eggs isn’t happening on the weekends. And like everyone else’s pantry, the variety and volume of flake-filled rectangular boxes on the shelves goes through phases. Every now and then, The Hubby goes on a healthier cereal kick…granola.

Over the years, Mom never bought granola. She refused to pay the outrageous cost a bag of toasted oats, nuts, some spices and honey warranted, so Mom made her own. Every batch was slightly different, with extra pinches of nuts or dried fruit thrown in for good measure…but the reality was Mom wanted to finish off what was left in a bag or box. The basic recipe, however, remains simple. The Hubby prefers slivered almonds and unsweetened coconut in his bowl. Mom included chopped walnuts or pecans, coconut and dried raisins in hers. You can use whatever combination of nuts and dried fruit your palette prefers.

Making granola is a snap. Mix together all of the dried items, except for dried fruit. Bring the sugar, liquids and spices to a simmer and pour over the dried stuffs. Blend together and bake off on cookie sheets. Stir occasionally and let cool. Mix in any dried fruit and munch away. That’s it! Enjoy!

Coconut Almond Granola

Print Recipe

Eaten with yogurt or milk, by itself, or sprinkled on ice cream or french toast, Coconut Almond Granola is a cinch to make and save $$ on!

• Author: Erin Thomas
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 minutes
• Yield: About 24 Cups 1x

Ingredients

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11 c. old-fashioned oats

1 c. wheat germ

1–1/2 c. unsweetened, shredded coconut

1 c. sesame seeds

4 c. slivered almonds

1–1/4 c. water

3/4 c. vegetable oil

1–1/2 c. light brown sugar, packed

1/2 c. honey

1/2 c. molasses

2 tsp. vanilla

1–1/2 tsp. salt (table, kosher or sea)

2 tsp. ground cinnamon

1–1/2 to 3 c. dried fruit, if desired*

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Instructions

Preheat oven to 300 degrees F.  Line 4 cookie sheets with parchment paper.  Set aside.

In a large bowl, combine oats, wheat germ, coconut, sesame seeds, and almonds.   In a large saucepan over medium-high heat, stir together water, oil, brown sugar, honey, molasses, vanilla, salt and cinnamon.  Bring liquids to a simmer and cook until sugar is dissolved.  Remove from heat and pour over oat mixture.  Stir well.  Evenly spread oat mixture over the four baking sheets.  Bake for 25-35 minutes, stirring once or twice.  (If you want extra crunchy granola, cook for up to 15 minutes longer.) Remove from oven and let cool.  Stir in dried fruit, if using. Store granola in airtight containers for up to 6 months.

Notes

*Dried fruit can be added more or less to your preferences, or not at all.  Use dried raisins, apricots, cranberries, blueberries, pineapple, mango… or any combination of your favorites.