There are some things my wife just refuses to buy. Granola is one of those things. Pancake mix is another product, that rarely ever sees the inside of our shopping carts. You see, my wife insists that some things are just as easy to make at home – and that they taste way better than the store-bought variety. My wife’s Golden Granola is one of those things.
We call it ‘golden’ for two reasons. The first is that it’s made with honey: a generous amount of sweet golden honey. The second is that this granola is one of those recipes that is super easy to adapt to suit the unique tastes of picky eaters. Not fond of raisins? Try dried cranberries, apricots, mangoes… the possibilities are endless. Almonds aren’t your thing? Mix it up with pecans, hazelnuts, walnuts… go ahead, get crazy! This may be the only granola recipe you’ll ever need.
A couple notes that are important to remember for this recipe. Always add sweetened, dried fruits (like raisins) after baking. Adding them before baking results in hard and often burnt bits of fruit. It is most unpleasant and will likely result in an entire batch of granola going to waste. This applies to chocolate chips as well because you don’t want them melting all through the granola. Save them until the end! Secondly, if you intend to use coconut and wish for it to be toasted, simply mix it in half way through the cooking process.
Those two tips should ensure that you have a lovely baked Golden Granola that is delicious and nutritious. My wife tends to double up this recipe, as the granola keeps well for a couple weeks in a airtight container. It usually doesn’t last that long because I eat it almost every morning with breakfast, and my wife enjoys snacking on it throughout the day. It’s great on its own, with yogurt or milk, and even as a healthier topping on vanilla ice-cream.
- 2 cups rolled oats
- ½ cup almonds (or your choice of nut)
- ½ cup coconut (optional)
- ½ cup raisins (or your choice of dried fruit)
- ¼ cup brown sugar, packed
- ½ tsp cinnamon (adjust to taste)
- ¼ cup honey
- ¼ cup olive oil (or 4 tbsp melted butter)
- pinch of salt
- Preheat oven to 325 degrees. Lightly grease a baking sheet or 9 x 13 pan. In large bowl, combine oats, sugar, cinnamon, salt, nuts. In heatproof glass, microwave honey until no longer viscous, approximately 30 seconds on medium power. Warmed honey should be runny.
- Add olive oil to honey and mix. Drizzle over dry ingredients and combine until evenly distributed. Spread onto prepared pan and bake for 20-25 minutes, stirring once halfway through cooking time (add in coconut too, if desired!). Remove from oven, stir in raisins, and allow to cool. Once completely cooled, store in an airtight container at room temperature for approximately two weeks!
Gregg & Mae