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breakfast granola

(1 rating)
gcolie avatar
Recipe by
Gretchen ***
@gcolie
Columbia, TN

Try this sweet and crunchy granola sprinkled over Greek yogurt or served as cereal with milk. This is a great way to clean out your pantry so use whatever nuts and dried fruits you have. This recipe makes a lot (10 cups) but if you store it in an airtight container in a cool dry place it will keep for up to two months. Enjoy!

►
(1 rating)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For breakfast granola

  • 4 c
    old fashioned oats
  • 1 c
    coconut flakes
  • 1 c
    sliced almonds
  • 1 c
    dry roasted pepitas (pumpkin seeds)
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 c
    honey
  • 1/4 c
    maple syrup
  • 3 Tbsp
    canola oil
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla extract
  • 1 c
    raisins
  • 1 c
    dried cranberries

How To Make breakfast granola

  • 1
    Preheat oven to 350 degrees and spray a 15 inch x 10 inch cookie sheet with cooking spray.
  • 2
    Combine the first four ingredients in a large bowl. In a small saucepan combine the sugar, honey, maple syrup, oil, salt, and cinnamon. Cook over medium low heat until brown sugar is dissolved. Remove from heat and stir in vanilla extract. Pour over oat mixture and toss to coat.
  • 3
    Spread oat mixture evenly on the cookie sheet. Bake at 350 for 15-20 minutes, or until golden brown, stirring every 5 minutes. Cool completely.
  • 4
    Stir in raisins and cranberries. Store in an airtight container for up to 2 months.
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