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Once fall rolls around I like to start my morning with a nice bowl of hot oatmeal. However, the weather here lately has not be ideal for a hot breakfast. Still wanting my oats, I decided it would be a good time to make some homemade granola.
Like the applesauce, granola is extremely versatile in its ingredients and uses. You can use maple syrup or honey to sweeten it. You can add pecans, walnut, or almonds to the mix, and the add-ins like coconut and dried fruits are endless. As far as uses, the obvious is a simple cereal with milk. But we also enjoy it over yogurt in the summer or use as a topping for ice cream. You can even incorporate into your favorite cookie recipe or how about making homemade granola bars? The best part about making your own granola is it is more economical than buying it from the store, the taste is superior, and it is rewarding as well.
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Honey Almond Granola
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup sliced almonds
- ½ teaspoon Kosher salt
- 6 tablespoons 3 ounces unsalted butter, melted
- ½ cup light brown sugar
- ⅓ cup honey
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 egg white
- 1 cup dried fruits
Instructions
- Preheat the oven to 325ºF and place a rack in the center of the oven. Lightly grease or line a baking sheet with a silicone mat.
- In a large bowl combine the rolled oats, coconut, nuts, salt, brown sugar and cinnamon making sure there are no brown sugar clumps. In another bowl stir together the melted butter, honey, vanilla, and egg white. Pour the wet mixture over the dry and toss together making sure all the dry ingredients are coated with the butter mixture. Spread the mixture onto the prepared baking sheet and bake for 15 minutes. Remove from the oven and stir the granola. Return to the oven and bake for an additional 15-20 minutes or until golden brown. You will notice that the granola is still soft, but it will crisp and dry as it cools. Once the granola is completely cooled stir in the dried fruits of your choice. Store in an airtight container. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! Perfect for a healthy kids snack (I may sneak a few pieces myself!!)
I made this recipe this morning. Not only does my house smell delicious my 2 yr old can't stop saying, "I want more!!!" Great recipe!
Glad you enjoyed it!
I am in Florida with your sister and we woke up to a beautiful morning (NO SNOW!) She had my usual store-bought granola but gave me the alternative of her homemade granola. When she told me that it was your recipe, there was no contest. Served with sliced strawberries and Greek yogurt, your granola is the best I have ever tasted. I must admit that I have been sneaking granola snacks all day. This recipe definitely surpasses all others!!! Max "yum factor".
Thanks, Mom!
Now that we are finally getting spring weather, I think it might be time to retine the hot cereals and try this! Yum. Love the idea of trying a bunch of variations…
I'm curious…when you store this in an airtight container, does it remain crunchy, or does its appearance change to moist/stale?
When kept in airtight container in a cool area (not next to the stove) it will stay crunchy.
I'm so excited to find this recipe!! Just curious about the egg white in the recipe; will it make the granilla taste eggy? Or what purpose does the egg do? I dont like eggs or their taste 🙂
It does not leave an eggy taste. The white is used as a binder to make for those nice clumps of granola.
So I just made it and it is sooooo yummy!! And w/o an eggy taste at all!! I will never return to store bought granola again! And it was so easy too. Thanks for another great recipe!
So pleased you enjoyed it!