There’s nothing better than a little something sweet for breakfast, and there’s nothing more delicious when it comes to breakfast sweets than honey. When Emily gave me some honey from her sister’s beehives, I knew I was in for a treat. Since I’ve never made my own granola before, what better time than when you get fresh honey?
Again, this is one of those recipes that you could pretty much remix however you want depending on what you have on hand. As long as it’s one part crunch and one part sweet, it would be hard to go wrong, especially once your pour the honey-brown sugar mixture. A tip for the lazy: You know how on baking recipes its always telling you to rotate halfway through and you (read: I) never do? Don’t skip that this time. Oats can burn pretty quickly. Get off your butt and stir.
This makes about 8 cups of granola and can be kept for up to two weeks in an airtight container. Not that mine is going to last that long. Especially if I keep mixing it with almond milk.
- 4 cups toasted oats
- 1 cup toasted almonds
- 1 cup toasted pecans
- 3/4 cup shredded coconut
- 1 cup dried cranberries (or other dried fruit)
- 1 teaspoon cinnamon
- 1/3 cup honey
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- Toast the oats and nuts in the oven for a few minutes
- Whisk together oats, almonds, pecans, coconut, cranberries and cinnamon into a large bowl
- Combine honey, butter, and vegetable oil in a saucepan over medium-low heat. When the mixture starts to boil, remove from the head and add vanilla extract
- Stir honey-mixture into the oat-mixture, being sure to coat well
- Spread the mixture out onto two parchment-lined baking sheets
- Bake at 350 for about 25 minutes, stirring 2-3 times to prevent burning
- Serve plain, with yogurt, with milk or almond milk (my favorite) or on top of ice cream
Recipe adapted from Joy the Baker