Spiced Granola
Recipe by Nicole Thom-Arens
Makes about 12 cups
I’ve been making this granola for almost 15 years. I’ve tweaked it as best I can to be as low fat and low sugar as possible while still qualifying as granola and not muesli, which is also a delicious breakfast option.
This granola is great by the handful, mixed in yogurt, or eaten as a cereal with milk.
Ingredients:
4 cups old fashioned rolled oats (or 3 cups oats and 1 cup puffed or crispy rice cereal)2 cups nuts (I use almonds and pecans)1/2 cup unsweetened coconut
1/4 cup brown sugar, light or dark2 tablespoons whole wheat flour1 teaspoon cinnamon1/2 teaspoon cardamom1/2 teaspoon salt
1/4 to 1/3 cup local honey1/4 to 1/3 cup coconut oil1 teaspoon vanilla bean paste
2 cups dried fruit (I use apricots and cherries)
Instructions: 1) Mix oats, cereal (if using), nuts, and coconut on a large baking sheet.2) Bake at 350 degrees for 15 minutes.3) While the oat mixture is baking, mix brown sugar, flour, and seasonings in a small bowl. Set aside.4) Melt coconut oil in the microwave in 15 second increments until melted. 5) Once melted, mix coconut oil, honey, and vanilla bean paste in a small bowl. Set aside.6) Prepare the dried fruit. I like to chop the apricots into small cubes about the size of the dried cherries. 7) After 15 minutes, remove the oat and nut mixture. 8) Toss the oat and nut mixture with the dry ingredient mix. 9) Stir in the wet ingredients with the seasoned nuts and oats. (This is hard to combine at this stage. Do your best—it will become easier to incorporate.)10) Bake the granola at 350 degrees for 3 minutes. 11) Remove the pan from the oven and carefully toss the mixture. 12) Return the granola to the oven and bake for 3 more minutes. 13) Remove the pan and carefully toss the mixture. 14) Return to the oven and bake for 4 more minutes.15) Remove from the oven and carefully toss the hot granola with the dried fruit.16) Allow the granola to cool completely on the pan. 17) Once cooled, break the granola into clusters. 18) Store in airtight containers in the fridge for up to 3 weeks.
This granola is great by the handful, mixed in yogurt, or eaten as a cereal with milk.
Ingredients:
4 cups old fashioned rolled oats (or 3 cups oats and 1 cup puffed or crispy rice cereal)2 cups nuts (I use almonds and pecans)1/2 cup unsweetened coconut
1/4 cup brown sugar, light or dark2 tablespoons whole wheat flour1 teaspoon cinnamon1/2 teaspoon cardamom1/2 teaspoon salt
1/4 to 1/3 cup local honey1/4 to 1/3 cup coconut oil1 teaspoon vanilla bean paste
2 cups dried fruit (I use apricots and cherries)
Instructions: 1) Mix oats, cereal (if using), nuts, and coconut on a large baking sheet.2) Bake at 350 degrees for 15 minutes.3) While the oat mixture is baking, mix brown sugar, flour, and seasonings in a small bowl. Set aside.4) Melt coconut oil in the microwave in 15 second increments until melted. 5) Once melted, mix coconut oil, honey, and vanilla bean paste in a small bowl. Set aside.6) Prepare the dried fruit. I like to chop the apricots into small cubes about the size of the dried cherries. 7) After 15 minutes, remove the oat and nut mixture. 8) Toss the oat and nut mixture with the dry ingredient mix. 9) Stir in the wet ingredients with the seasoned nuts and oats. (This is hard to combine at this stage. Do your best—it will become easier to incorporate.)10) Bake the granola at 350 degrees for 3 minutes. 11) Remove the pan from the oven and carefully toss the mixture. 12) Return the granola to the oven and bake for 3 more minutes. 13) Remove the pan and carefully toss the mixture. 14) Return to the oven and bake for 4 more minutes.15) Remove from the oven and carefully toss the hot granola with the dried fruit.16) Allow the granola to cool completely on the pan. 17) Once cooled, break the granola into clusters. 18) Store in airtight containers in the fridge for up to 3 weeks.