Honey Nut Granola

If you’ve been following my posts, it is probably fairly obvious that breakfast and brunch foods are some of my favorites. With that being said, I couldn’t leave out my trusty granola recipe. I’ve been making this granola for years and it never disappoints. I love that I can make a batch of this granola and know that we have a super-fast breakfast option in the morning for the rest of the week. It is an excellent cereal on its own, but equally scrumptious with yogurt and fresh fruit.

This is another one of those recipes where you can be creative, and adjust the add-ins to your liking, or whatever you might have on hand. Coincidentally, I realized that I was given quick-cooking oats instead of old-fashioned oats in my grocery order. So I ended up using about 2 cups of old-fashioned oats and 3 cups of quick oats this time, and it still turned out great. In the Fall, I like to swap out the golden raisins and coconut for dried cranberries and pecans. If you or a loved one are vegan, you can easily substitute the milk for your favorite unsweetened plant milk and the honey for agave syrup.

Honey Nut Granola

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Serves 8-10

3/4 cup brown sugar

1/2 cup oil

1/3 cup honey

1/3 cup milk

3/4 teaspoon cinnamon

1/4 teaspoon salt

5 cups old-fashioned oats

3/4 cup add-ins: I use equal amounts of sliced almonds, unsweetened shredded coconut and golden raisins

1. Pre-heat the oven to 375°F and grease two cookie sheets or line with parchment paper.

2. In a medium saucepan, mix the first six ingredients together over medium heat. Stir until mixture melts and well blended, about 5 minutes. Remove from heat.

3. In a large bowl, add oats and pour cooked mixture over top. Stir well to combine. Spread evenly into the prepared cookie sheets.

4. Bake for 10 minutes. Remove from oven and stir, add sliced almonds and coconut at this point. Place back into oven and cook for 5 more minutes.

5. Remove from oven and stir again. Add raisins and let cool completely on cookie sheets.

6. Store cooled granola in an airtight cereal container for up to two weeks.

Here’s a close-up shot of this granola so you can see the texture. The toasted coconut and almonds give a deep, warm flavor, while the golden raisins add a sweet and slightly tart bite. It’s crunchy, but not-too-dry texture that we look for in granola. Serve some eggs alongside your granola for a filling, protein-packed breakfast using one of the methods explained in this post all about eggs.  Or, sign-up here for this virtual cooking class and learn how to make Shakshuka with Hash Browns with with Executive Chef Lisa Counts this Saturday, July 11 at 10am CST.

Yield: 8-10

Author: Addrea Groff

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Honey Nut Granola

Ingredients:

• 3/4 Cup Brown Sugar
• 1/2 Cup Oil
• 1/3 Cup Honey
• 1/3 Cup Milk
• 3/4 tsp Cinnamon
• 1/4 tsp Salt
• 5 Cups Old-Fashioned Oats
• 3/4 Cup Add-ins: I use equal amounts of sliced almonds, unsweetened shredded coconut, and golden raisins

Instructions:

1. Pre-heat your oven to 375°F and grease two cookie sheets or line with parchment paper.
2. In a medium saucepan, mix the first 6 ingredients together over medium heat. Stir until mixture melts and well blended, about 5 minutes. Remove from heat.
3. In a large bowl, add oats and pour cooked mixture over top. Stir well to combine. Spread evenly into the prepared cookie sheets.
4. Bake for 10 minutes. Remove from oven and stir, add sliced almonds and coconut at this point. Place back into oven and cook for 5 more minutes.
5. Remove from oven and stir again. Add raisins and let cool completely on cookie sheets.
6. Store cooled granola in an airtight cereal container for up to two weeks.

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