When my school has inservice days, we do a breakfast potluck. I usually bring fruit, but I knew others would bring fruit, and I wanted to do something different for a change. I’m dairy free because I’m nursing Eleanor who has a milk protein allergy, so that really narrowed things down. I also wanted something quick and easy that I could make ahead of time and just bring in on the day of the meeting. So I thought I’d make some homemade granola and bring a big vat of yogurt for others to mix it with. I remembered seeing Alton Brown’s recipe somewhere on the internet, and he’s so solid I figured it must be good. I decided to do a quick search and see what I came up with, and I found his recipe that got five star reviews. Any recipe that gets that great of reviews (from over 400 reviewers, not just a few!) has to be good, so I stopped my search there and decided to give it a try.
I highly recommend this granola! I absolutely love it! It has such a great toasty, nutty flavor, just the right mix of sweet and salty, crunchy, and just oh-so-delicious. It’s perfect for adding to yogurt (the only way I will eat yogurt) because it stays separated and does not clump up. It’s versatile, as you can add different nuts, dried fruits, spices, etc. Oh, and it’s really easy! I think I timed myself that it took 8 minutes to mix up and get in the oven. Not too bad.
Based on the reviews I read, I did alter Alton’s recipe just a tad. I reduced the amount of brown sugar and maple syrup because reviewers were saying it was too sweet. I also switched the vegetable oil out for coconut oil and the raisins for dried cranberries. In addition, I added cinnamon the second time I made it, and wow, it really adds great flavor! Now I always make it that way! I use different nuts depending on what I have and what sounds good. I always just make sure it adds up to two cups. I’m going to write the recipe below with my changes, but feel free to personalize it!
Adapted from Food Network
- 3 cups rolled oats
- 1 cup slivered almonds, roughly chopped
- 1 cup cashews, chopped
- 3/4 cup shredded sweet coconut
- 1/4 cup brown sugar
- 1/4 cup real maple syrup
- 1/4 cup coconut oil
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup dried cranberries
Preheat oven to 250 degrees.
In a smaller bowl, combine maple syrup, oil, salt, and cinnamon.
Combine both mixtures and pour onto 2 sheet pans in an even layer. Cook for 1 hour, stirring every 15 minutes to achieve an even color.
Remove from oven and allow to cool. Transfer to an air tight storage container. (I keep mine in a zip top bag.) Add dried cranberries and mix until evenly distributed.
This will stay fresh in your pantry for a couple of weeks if stored in an air tight container.