Mornings go better with granola, right?
At least, that seems to be the consensus around these parts.
Apparently, it doesn't get made often enough in this here kitchen.
The other day, a request was put in by one of our boys for some, so, I obliged.
I agreed that some granola might be a nice change from
the usual oatmeal. I was right.
Everyone approved. And, the granola? It was easy and yummy.
Next time, maybe it will be a boy who whips up a batch.
This one didn't last more than two days.
Jennifer Jo has posted more than one granola recipe over
the last few years on her blog. I dug this one out of her archives.
Only a few alterations were made from the original recipe found here.
Thank you, Jennifer Jo...your recipes are always a win with all of us.
What you need:
10 cups old fashioned rolled oats
1 cup chopped pecans (soaked and dried are best)
1 cup unsweetened, shredded coconut
1 and 1/3 cup golden brown sugar
a light sprinkling of sea salt
2/3 cup melted coconut oil (unrefined, cold pressed)
2/3 cup grapeseed oil (or any neutral tasting oil)
3/4 cup water
1/2 Tbsp maple flavouring
2 tsp pure vanilla extract
What you do:
Mix together dry ingredients in a large mixing bowl.
Mix together all wet ingredients in a smaller bowl.
Pour wet ingredients over dry and mix thoroughly.
Spread onto two jelly roll pans (cookie sheets with sides) lined with parchment paper.
Bake at 250 degrees F for 2 to 3 hours, stirring every 30 minutes.
Test for doneness by removing a small amount of granola and allowing
to cool...it should be golden in colour have a nice light crunch to it.
Serve with cold milk and any add-ins you like.
Store in a sealed container and use in about a week or so.
Freeze for longer storage ~ absolutely not necessary around here.
Many Blessings, Camille