Description
Toasted oats, almonds and coconut meet up with chewy dried fruit for a hearty cereal that’s easy to make and store.
Ingredients
- 2 cups Rolled Oats
- 1 cup Sliced Almonds
- 1 cup Shredded Coconut (unsweetened)
- ½ cups Wheat Germ
- ⅓ cups Honey
- ⅓ cups Brown Sugar
- 1-½ teaspoon Vanilla Extract
- ¼ teaspoons Salt
- ¾ cups Dried Cranberries
- ¾ cups Golden Raisins
Preparation
Preheat oven to 350°F. Line a large cookie sheet with parchment paper. On the cookie sheet, mix together the oats, almonds and coconut and spread evenly across the pan. Place cookie sheet in the oven and toast oat mixture for 12-15 minutes or until coconut is starting to turn golden brown.
While mixture is toasting, line a 13″x9″ cake pan with waxed paper.
After 12-15 minutes, reduce oven heat to 300°F. Remove cookie sheet from the oven and pour oat mixture into a large mixing bowl. Add all remaining ingredients and mix well with a wooden spoon. Pour granola into the lined cake pan and spread out evenly and loosely. Bake for 30 minutes or until granola is golden brown, stirring every 6-8 minutes.
Remove granola from the oven and allow it to cool to room temperature while still in the pan. Store in an airtight container in the freezer to keep it crunchy! You can also store it in the pantry, but it will lose its crunch after a week or so.
Serve alone, with milk, or with yogurt.
Adapted liberally from Smitten Kitchen
