This granola is a staple in our house. I suppose that’s primarily because it’s so easy to make, but I also like knowing exactly what’s in my granola, and you cannot compare the cost to store-bought. The price of cereal, particularly a high-quality granola is one of the things that really bugs me! Sooo, I make this all the time. It’s also great if you have kids away at school – it mails perfectly in a ziploc bag, tucked into a parcel or a bubble envelope. Give it a try – so tasty and easy. I eat about 1/4 of a cup of it with oat milk and fruit as part of my breakfast, or as a bedtime snack. LOVE IT.
Pecan Almond Granola
adapted from Cuisine at Home
3 cups large flake oats (preferably organic)
1 cup pecans, roughly chopped
1/2 cup sliced almonds
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut sugar (or brown sugar)
1/4 cup water
2 Tbsp coconut or avocado oil
2 tsp pure vanilla extract
1 tsp pure almond extract
1 cup of dried fruit. (raisins, cranberries, etc.)
Preheat oven to 300 F. Line a baking sheet with parchemnt paper.
In a large bowl, mix together oats, pecans, almonds, salt and cinnamon.
In a small pot, heat water and brown sugar until sugar dissolves. Remove from heat. Add oil, vanilla and almond extract. Pour over oat mixture.
Toss thoroughly, then spread onto baking sheet. Put in the oven for 15 minutes. After 15 minutes, stir around and spread out again. Put back in for another 5 minutes, then stir, turn again, and continue in this fashion until the granola feels dry to the touch. Then turn off oven and leave the granola in there for another 1/2 hour to further dry out.
Take out of the oven, and let cool. If you are adding dried fruit, do that now. Place into an airtight container. Try it with milk or nut milk, yogurt, kefir, and add some fruit if you like.