breakfast granola

Name: Breakfast Granola
Prep time: 10 min
Cook time: 15 min
Cuisine: American
Ingredients: 4 cup(s) old fashioned oats; 1 cup(s) coconut flakes; 1 cup(s) sliced almonds; 1 cup(s) dry roasted pepitas (pumpkin seeds); 1/2 cup(s) brown sugar, firmly packed; 1/4 cup(s) honey; 1/4 cup(s) maple syrup; 3 tablespoon(s) canola oil; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 1 teaspoon(s) vanilla extract; 1 cup(s) raisins; 1 cup(s) dried cranberries

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64 Pinches 1 Photo

Gretchen ***

Columbia, TN

Updated on Aug 1, 2013

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!

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield Makes 10 cups

Ingredients

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

How To Make breakfast granola

Step 1

Preheat oven to 350 degrees and spray a 15 inch x 10 inch cookie sheet with cooking spray.

Step 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.
Step 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.
Step 4

Stir in raisins and cranberries. Store in an airtight container for up to 2 months.
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