Cranberry & Raisin Granola
The setting: Saturday evening, 9pm. The craving: granola for my Sunday morning cereal. It wasn’t too late; normal 20 something’s were just getting ready to go out to town. Me? I’m busy making granola!
I found a generic granola recipe and sized up my pantry. I’m missing at least 3 ingredients. Do I care? Not really.
Oats (Lots of oats), dried cranberries, raisins, walnuts, pecans, and coconut. Toss in oil & honey, spread along two baking sheets and bake. Easy peasy and crazy delicious.
While this was baking the smell reached my room and I was content that I had no other prospects for the evening. Nothing to do usually translates to me in the kitchen. Eating granola straight off the baking sheet was not my most brilliant idea. My tongue is still burned but I think it was worth it…
Granola with milk poured over it, granola out of the jar/bag, granola in oatmeal & granola in yogurt…
Especially in the newest flavor of Chobani, Apple Cinnamon. Granola is so versatile and delicious. You can add any kind of dried fruit your little heart desires, I worked with what was in the pantry but you can go crazy if you plan it out. Use this recipe as a base and you will be golden.
Oh and Happy Valentine’s Day!
You may want to use less oil/honey than the recipe states, it is a tad too much in my opinion.
Prep Time: 15
Cook Time: 20
Total Time: 35
6 cups rolled oats
1 cup blanched slivered almonds
2 cup chopped walnuts
2 cup chopped pecans
2 cups shredded coconut
1 cup canola oil
1 1/2 cups honey
1 cup raisins
1 cup dried cranberries
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, stir together the oats, almonds, walnuts, pecans and coconut. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended.
Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted.
Immediately after it comes out of the oven, stir in the raisins and dried cranberries.
Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.
adapted from: allrecipes