I have been on a Pinterest kick. And a health kick. And a we-could-totally-make-this-better kick.
And on almost all three, I am right.
If I had known how easy it was to make granola, I would have started long ago, before the recipes flooded my Pinterest yummy board. I tend to eat mine in a bowl with almond milk (also something that is new to me, and totally delicious). Or on top of my plain vanilla greek yogurt. Even with the weight gain challenge still happening for me (I don’t think that will ever change), I want to be healthy about it. I don’t want to overindulge on salts and fats and bad things. Okay, wait, yes I want to, but I won’t. There is a difference.
This is the basic recipe I go from for each batch, with some tweaks to fruits/nuts, depending on my mood that day. If you all have other recipes, send them my way. I am always up for a change. Go for it!
- 3 cups old-fashioned oats
- 1 cup coarsely chopped pecans
- 1/2 cup unsweetened shredded coconut (I usually leave this out)
- 3 tablespoons (packed) brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon (generous) salt
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 cup assorted dried fruit
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD Can be made 1 week ahead. Store airtight.