I only cook breakfast on weekends, and weekdays I normally don’t eat a lot of cereal (I tend to grab a banana and a Greek yogurt on my way out the door). But I must say, I really like this Nutty Granola because I love crunchy stuff!
Sunday afternoon I mixed together the granola ingredients and had it ready to pop into the oven to roast in just 10 minutes – and the reward is delicious, crunchy granola for the week. My recipe is a combination of ones I’ve tried over the years (most of them inspired by Southern Living). This version is healthier than some as it uses butter and honey instead of vegetable oil and brown sugar.
So, don’t skip out on breakfast! Try my Nutty Granola recipe. Make it your own variation by adding sunflower kernels, flax seeds, wheat germ, or a few dried apple or banana chips for a bit more sweetness, if you like.
Tip: Be sure to set your oven timer and stir every 15 minutes or the oats will burn. Trust me on this!
- 4 cups old-fashioned oats
- 1 cup shredded coconut
- 1 cup dried cranberries or golden raisins
- 1/3 cup pecans coarsely chopped
- 1/3 cup walnuts coarsely chopped
- 1/3 cup almonds sliced
- 4 tablespoons butter melted
- 1 teaspoon cinnamon
- 1/4 cup honey
Preheat oven to 275 degrees.
In a large bowl combine all dry ingredients. Combine butter, honey, and cinnamon and pour over all. Stir to coat; then pour into a 10" x 15" jellyroll pan. Bake for one hour at 275 degrees, stirring every 15 minutes.
Allow to cool completely before storing in an airtight container. Will keep well for two weeks.