If I could only have 1 granola recipe (why this would ever be, I don’t know) but, this would be it. I love the flavor of this granola. It is crunchy and sweet- perfect combo. I store it in the fridge and sprinkle in on salads, yogurt, or eat it by the handful. Excuse me for one minute… just typing about it is making me need to go get a handful…
honey nut granola
- 2 cups old-fashioned oatmeal
- 1 cup sliced or chopped almonds
- 1 cup unsweetened shredded coconut
- 1/2 cup ground flaxseed
- 1/2 cup honey
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cup dried fruit (I like raisins, dried cranberries, and/or diced apricots)
- Preheat your oven to 350°F.
- Toss the oatmeal, almonds, and coconut together on a lightly greased sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.
- While the mixture is still warm, stir in the honey, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture back onto your sheet pan and return to the oven for 20 to 25 minutes, until light golden brown. Cool for 1 to 2 hours before breaking up into pieces. Store in an airtight container. This can be stored at room temperature for a week or two; however, it will only stay really crisp for a day or two. Store it in the freeze to maintain crispness for longer.