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Rachel Ballinger

Honey Almond Granola

This is a delicious and nutritious cereal that is easy to make and stores really well. You can mix it with yogurt, eat it as cereal with milk, or eat it by the handful for a snack.
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Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 6 cups quick oats
  • 2 cups coconut flakes
  • 1 cup sliced almonds a 4 oz pkg.
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1 cup honey

Method
 

  1. Preheat oven to 300 degrees. Line two large baking pans with parchment paper.
  2. In a large bowl mix together oats, coconut, almonds, and salt. Make a hole in the middle and pour in the honey and oil. Mix altogether and spread evenly on the two prepared pans.
  3. Bake in 20 minute increments until toasted and golden brown, about 1 1/2 hours or so. After every 20 minutes, stir the granola and switch pans from top to bottom.
  4. Let granola cool completely and store in an airtight container.

Notes

Variations:
-Add dried fruit such as dried blueberries, dried cranberries, or freeze-dried strawberries or peaches after the granola has cooled.
-For peanut butter chocolate chip, omit the almonds, add 1 cup peanut butter and then 1 cup mini chocolate chips after it’s cooled.
-For Autumn Spice omit almonds and add 1 cup pumpkin seeds, 1 cup chopped pecans, 4 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, and after toasted add 1 cup dried cranberries.