Granola

Who doesn’t like granola? It’s good on yogurt, it’s good dry, it’s good in a cereal bowl with milk. It’s also freaking expensive. I found a great granola recipe in the 1996 "Better Homes and Gardens" cookbook, which is by far less expensive to make and tastes better than packaged granola you buy at the grocery store. I adapted it just a little to suit my tastes and to use what I had on hand, and it turned out really good. You can add dried fruit like cranberries, bananas, dates and so on after baking if you like, or you can leave it plain as I did.


Granola
Recipe adapted from "Better Homes and Gardens" 1996 cookbook

2 cups regular rolled oats
½ cup flaked coconut
½ cup slivered almonds
2 tablespoons brown sugar
½ teaspoon salt
¼ cup honey or maple-flavored syrup
¼ cup melted butter
1 teaspoon vanilla

Preheat oven to 300.  Coat a 15x10 inch baking sheet with non-stick cooking spray.  Combine the oats, coconut, almonds, brown sugar and salt.  Combine honey or syrup, butter and vanilla in a separate bowl.  Pour syrup mixture over dry ingredients and stir to coat.  Spread evenly on the baking sheet and bake for 30 to 35 minutes, stirring after 20 minutes.  Remove from oven and immediately turn out onto a large piece of foil to cool.  Once granola has cooled, break it into small pieces, cover tightly and store at room temperature for up to 2 weeks.  For longer storage, seal in freezer bags and freeze.

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