For some reason, when I need something sweetish, a bowl of granola with coconut milk really does the trick! I have tried quite a few different recipes for granola, some are too sweet, others too ‘clumpy’, but finally settled on this recipe as our basic granola. This is wonderful sprinkled on ice cream or yoghurt too!
Golden Granola (makes about 7-8 cups)
- 4 cups oats, Old Fashioned, (Bob’s Red Mill gluten-free oats are great!)
- 1 cup pecan or walnut pieces
- 1/2 cup almonds, slivered or sliced
- 1/2 cup cashews, roughly chopped
- 1/2 cup coconut, unsweetened
- 1 Tbsp cinnamon
- 1 tsp ginger
- 2 Tbsp coconut oil
- 1/3 cup honey
- 1/4 cup maple syrup
- 1 1/2 cups Dried fruit, eg. dates, craisins, raisins, chopped dried apricots, chopped dried apples, or anything else you are partial to.
Heat the oven to 300°F.
Melt the honey, syrup, and oil together over a medium heat just until combined and liquid – no need to cook anything here.
Stir all the other ingredients together in a large bowl, pour over the honey mixture and stir until all the dry ingredients are well coated.
Line a cookie sheet – you will probably need 2 – with parchment paper and spread the mixture in as thin a layer as possible.
Bake for 15 minutes. Then stir with a fork – easier to use here than a spatula – making sure to bring the edges, which always seem to brown faster, in towards the middle. Bake for another 5 minutes. Remove and cool. The mixture should be Golden.
When cooled, stir in the chopped fruit of your choice. I store my granola in a large plastic container where this amount lasts for about a week, if we’re lucky!
Note: I like to include 2 cups, total, of nuts but you can use one kind, and less than 2 cups, if you prefer – or none at all. If I have them on hand, I also like to include pumpkin seeds and chia seeds – I don’t bake the chia, just add them at the end with the fruit. Experiment!