My sister, a former employee of Great Harvest Bread Co. and accomplice in my consumptions of many many loaves of their goodness, inspired this recipe. She shared with me a granola recipe that she acquired while working there and I lightened it up. Less sugar, less oil- that sort of thing. But still full of flavor and addicting (-which is good or bad? You decide.)!

Unsweetened coconut flakes are the way to go. Much better texture than that sticky shredded stuff. To complement the coconut flakes, I used coconut oil (and it doesn’t need a whole lot, you’ll notice). Canola or sunflower or grapeseed would also work. I went with honey as the sweetener, but maple would be amazing (or just use brown sugar if you have neither). And I added sliced almonds and dried cranberries. Any assortment of nuts/seeds/dried fruits can be used. (p.s. You don’t have to include the coconut. Just aim for approximately 2 1/2 – 3 cups fruit/seeds/nuts and it should work out.) Also, don’t over-bake (it will crisp further as it cools) and stir often for evenly golden granola.

Healthy Homemade Granola

INGREDIENTS

4 cups raw oats (not quick or instant)
3/4 cup unsweetened coconut flakes
1/2 – 3/4 cup chopped nuts/seeds (I used 1/2 cup sliced almonds, will add flax seeds next time)
1 cup dried fruit (I used sweetened dried cranberries)
1/4 tsp. salt
1/2 tsp. almond or vanilla extract
1/3 cup honey (or maple syrup or brown sugar)
3 Tbsp. coconut oil (or another neutral oil such as )
**next time I plan on adding some cinnamon**

DIRECTIONS

1. Preheat oven to 325 F.

2. In a large mixing bowl, combine the oats, coconut, nuts/seeds, dried fruit, and salt. Warm the honey and coconut oil together in a small microwavable bowl until pourable. Add the extract and pour over top of the oatmeal mixture. Stir until well coated.

3. Spread onto a large baking sheet and bake in the preheated oven for 15-20 minutes, turning frequently for even cooking, until lightly toasted and golden. Let cool to room temperature before storing in an airtight container. Keeps for about a week at room temperature, longer if frozen.

Makes about 6 cups.

(Adapted from The Daring Gourmet and Great Harvest Bread, co.)