I love granola. Perhaps that might be obvious. :)
Over winter break, I enjoyed some delicious granola that Evan's mom made. I got the recipe + her own changes from the original. I made a batch last week with a few changes, so I could kick off 2015 with healthy breakfasts.
You guys, this recipe makes SO much granola. Like, I'll be eating it until March...
I love the simplicity of granola. You really can't screw it up. Throw in oats and any kind of nut, and you're good to go. My kind of recipe.
I serve this with blueberries, milk and chia seeds (coffee on the side!). I am loving it!
The Absolute Best Granola
Adapted from: Megan's Granola
- 8 cups rolled oats
- 1 cup wheat germ
- 1 cup oat bran
- 1 cup flaxseed meal
- 1 cup sunflower seeds
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 1 cup slivered almonds
- 1/4 cup brown sugar
- 1/4 cup agave
- 3/4 cup honey
- 1 cup coconut oil
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 1/2 cups shredded unsweetened coconut
- 1 1/2 cups dried cranberries
Preheat oven to 325 degrees. Line two large rimmed baking sheets with parchment paper or foil.
In a LARGE bowl, combine the oats through almonds. Stir to mix it up!
In a medium saucepan, combine the brown sugar through vanilla. Bring to a boil, then remove from heat and pour over oat mixture. Stir to coat evenly.
Divide granola between baking sheets. Bake for 15 minutes, stir, then bake for another 15 minutes (for a total of 30 minutes). Allow to cool on baking sheets then stir in coconut and cranberries.
Store in an airtight container.