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Honey-Sweetened Oatmeal and Nut Granola

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 1 POUND ROLLED OATS
  • 3/4 POUND HONEY ABOUT A CUP
  • 2 TEASPOONS PURE VANILLA EXTRACT
  • 1 CUP COCONUT PREFERABLY UNSWEETENED ( I USED LOW FAT DESSICATED COCONUT)
  • 5 TO 6 CUPS MIXED NUTS WHATEVER UPU LIKE, ( I LIKE TO USE WALNUTS, ALMONDS AND CASHEW) COARSELY CHOP YOU CAN LEAVE THEM WHOLE, TOO
  • DRIED FRUITS OR CHOCOLATE, OR LICORICE, OR …, AS MUCH AND WHICHEVER YOU LIKE, CUT INTO BITE-SIZE BITS

Instructions

  • PREHEAT THE OVEN TO 325 DEGREES F AND HAVE READY TWO LARGE RIMMED BAKING SHEETS LINED WITH SILICONE BAKING MATS OR NONSTICK ALUMINUM FOIL. (OLIVE’S NOTE: OR COVER A BAKING PAN WITH FOIL AND LIGHTLY SPRAY WITH CANOLA VEG OIL SPRAY)
  • MIX ALL THE INGREDIENTS TOGETHER IN A BIG, BIG BOWL. KEEP TURNING THE INGREDIENTS AROUND SO THAT THE HONEY COATS EVERYTHING. DIVIDE THE MIX BETWEEN THE TWO BAKING SHEETS AND SPREAD IT OUT SO THAT YOU’VE GOT EVEN LAYERS.
  • BAKE THE GRANOLA FOR 40 TO 50 MINUTES, TURNING IT WITH A WOODEN SPOON EVERY 10 MINUTES OR SO. THE TURNING IS EXTREMELY IMPORTANT BECAUSE YOU WANT TO EVENLY TOAST AND DRY OUT THE GRANOLA. IF YOU FIND THAT THE GRANOLA IS BROWNING UNEVENLY, ROTATE YOUR BAKING SHEETS FRONT TO BACK AND TOP TO BOTTOM (IF YOU’RE WORKING ON TWO SHELVES).
  • THERE’S NO EXACT BAKING TIME, IT DEPENDS ON YOUR OVEN, BUT YOU WANT THE COLOR TO BE DARK – THE CEREAL WON’T HAVE MUCH TASTE OR CRUNCH IF IT’S NOT – AND YOU MIGHT HAVE TO SACRIFICE A FEW BURNT NUTS TO GET IT. JUST KEEP WATCHING, PARTICULARLY ONCE THE COLOR STARTS TO DEEPEN.
  • COOL THE GRANOLA ON THE BAKING SHEETS, TURNING IT OFTEN AS IT COMES TO ROOM TEMPERATURE. STIR IN THE DRIED FRUITS AND STORE THE GRANOLA IN A COVERED CONTAINER AWAY FROM MOISTURE
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