Recently I’ve been obsessed with making my own cereals. I like the total control over ingredients. I searched for granola recipes and quickly learned there are as many variations for granola as there are for chili. I want a granola I can eat in a bowl with milk or dry as a snack or yogurt topping. I want high fiber, natural ingredients, and my choice of nuts. I don’t want raisins!
Here is what I created, a recipe I call Cheri’s Granola. I encourage you to make your own version. It’s easy.
1 box old fashion oatmeal
8 oz. shredded coconut
8 oz. pecan pieces or halves
8 oz. slivered almonds
1 Tbsp. ground cinnamon
¼ cup honey
¼ cup extra virgin olive oil
(optional) 1 cup mini semi-sweet chocolate chips
Preheat oven to 325°F.
Spread oats to cover the bottom of a bar pan (approximately 10″ X 14″)
Add nuts, coconut, and cinnamon. Using your fingers or a large spoon, toss to mix evenly with the oats.
Drizzle the honey and oil over the mixture. Lightly toss.
Bake for 30 minutes, remove the pan from the oven and turn the granola, then bake for another 15-20 minutes.
Remove from oven and allow to cool. (Wait till it cools to add optional chocolate chips!) Store in a sealed container¹ in a cool, dry cabinet.
¹I use a Tupperware cereal keeper, and this recipe fills it almost full.
There are endless variations for granola. You can add flaxseeds, or pumpkin seeds. Or after your granola cools, mix in some of your favorite dried fruits, chopped. You can switch out the coconut for shredded wheat or crisped rice cereal. You can increase the amount of honey or add real maple syrup or molasses. You can mix granola with a little peanut butter and make your own granola bars.