Of the few staples in my kitchen, granola is one of them. In fact, buying cereal at the grocery store has become a rare occasion. This granola is quick to make once you have the routine down and since it lasts two weeks I only have to make it every other week to have a steady supply.
I’ve tried many granola recipes over the past two years and this is my favorite. It’s crunchy but not crispy. I love the nutty combination of both almonds and walnuts and the subtle flavors of cinnamon, nutmeg and vanilla mixed throughout. It’s delicious with milk and excellent with yogurt and berries. And while it’s perfect for everyday, I’ve even served it to guests as part of a “make your own parfait” for brunch.
Yield: 7-8 cups
4 cups oats
1 cup nuts*
1 cup shredded coconut
2 Tbsp brown sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1/3 cup honey
1/3 cup apple juice**
1/2 tsp vanilla
1/2 cup raisins
Preheat oven to 350°. Line a large rimmed baking sheet with a silpat or parchment paper.
In a large bowl, stir together oats, coconut, nuts, brown sugar, cinnamon, nutmeg and salt. In a small bowl or large measuring cup, combine liquid ingredients and whisk together.
Pour the liquid ingredients over the dry ingredients and stir with a wooden spoon until evenly coated. Carefully pour granola mixture onto baking sheet and spread it out evenly. Place in oven and bake for 30 minutes, removing from oven every 10 minutes to stir granola and redistribute the areas that are browning quickly.
Remove from oven and let cool completely. The granola will harden as it cools. Once cool, add raisins and transfer to a airtight storage container. Will keep up to 2 weeks.
*I usually use 1/2 cup of sliced almonds and 1/2 cup of chopped walnuts. You can use any combination of nuts you like, as long as they equal 1 cup.
**I usually use apple juice, but if it’s not around I’ve used orange juice, cranberry juice and grape juice with no significant difference in taste.