I literally wince every time I look at the price of store-bought granola. I’m not exactly sure what is so special about their granola that makes it almost $10/bag … but there has to be some sort of magic involved. If not, then it’s just not worth it I say. It’s much more satisfying and economical to make your own. Plus, you know exactly what’s going into it, which is very important to me. I love this recipe because there’s no sugar, butter, or other sneaky extras making this a healthy snack for anytime. You can also swap out the nuts and fruit for whatever your favorites are! I used walnuts along with the pecans this time.
I was also quite proud of this particular batch of granola, because to get the shredded coconut I had … cracked open a fresh one, scraped out the flesh, pulverized it in the food processor, and then toasted it myself. My gold star should be coming in the mail any day now.
Most people eat their granola on top of yogurt or with milk, I usually take the barbarian route and grab a mouthful with my bare hands. Granola is an art. You do you.
Maple Pecan Granola
makes about 12 cups
Ingredients:
- 1 to 1 1/2 cups unsweetened shredded coconut
- 1 cup coarsely chopped pecans (walnuts work too!)
- 8 cups old-fashioned rolled oats
- 2 teaspoons ground cinnamon
- 1/4 teaspoons salt
- 1/3 cup olive oil
- 1/2 cup pure maple syrup
- 1/3 cup honey
- 2 teaspoons pure vanilla extract
- 1 heaping cup coarsely chopped dried apricots
- 1/2 cup raisins
Preparation:
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper and set aside.
In a large bowl, toss together coconut, pecans, rolled oats, cinnamon, and salt.
In a medium suacepan over low heat, stir together the oil, maple syrup, and honey. Stir until melted together. Remove from heat and add vanilla extract. Stir together.
Add the wet ingredients, all at once, to the rolled oat mixture. Toss to coat, insuring that all of the dry ingredients are coated in the maple syrup mixture. Divide the mixture between the two prepared baking pans. Spread into an even layer.
Bake granola for 45 minutes to 1 hour, removing the pans from the oven twice during baking to toss and stir. Once mixture is evenly browned and toasted, remove from the oven and allow to cool completely. Add dried fruit and store granola in an airtight container at room temperature.
Granola will last for several weeks … in theory. In reality, it will be gone within the hour.
Chocolate, Salt & Olive Oil 