It's back-to-school season and time to relearn some old tricks. In my case, that means having plenty of pantry staples on hand for quick breakfasts and healthy after school snacks. This granola is always in my recipe rotation. It's easily prepared with bulk ingredients and in the fall I like to shop the nuts and dried fruit at the farmers market. It's also delicious – lightly sweetened and chock full of almonds and raisins. Sprinkle it over yogurt, serve it with milk or simply snack on it straight up.
Makes 4 to 5 cups
- 2 cups old fashioned oats
- 1 cup unsweetened grated coconut
- 1 cup coarsely chopped raw almonds
- 1/4 cup pepitas (optional)
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup raisins, or more to your taste
- Preheat the oven to 300°F. Combine the oats, coconut, almonds, pepitas, and salt in a large bowl. Whisk the syrup, sugar, oil, vanilla, and cinnamon in a small bowl. Pour over the oats and stir to thoroughly coat.
- Spread the mixture on a rimmed baking sheet lined with parchment or a silpat. Bake until light golden, about 25 minutes, stirring once or twice. Remove from the oven and add the raisins, stirring to blend. Cool completely. Store at room temperature in an airtight container for up to one week.