Tuesday, June 28, 2011

Granola

My family thinks this granola recipe is the best out there, but to be honest, we haven't tried any other granola recipe because we love this one so much!


Granola

3 cups old-fashioned rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons butter
1/3 cup honey
1 teaspoon vanilla

Preheat oven to 325 degrees.

In a large bowl stir together oats, coconut, almonds, walnuts, pecans, cinnamon, and salt.  In a small saucepan melt butter with honey over low heat, stirring.  Add vanilla and pour butter mixture over oat mixture and stir until combined.

On a large baking sheet, spread the granola evenly in a thin layer.  Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.  (Do not overcook; the granola will crisp more when cooled.)  Cool granola on the pan.  Granola may be kept in an airtight container at room temperature for up to 1 week.

A few notes: 
*I always double the recipe and I keep mine in the freezer because I love when the granola is really cold. 
*Use whatever kind of nuts you like and if you don't like nuts, leave them out. 
*I don't like dried fruit in my granola, but if you do, stir in dried fruit once you've taken the granola out to cool.

Adapted from Emeril Lagasse

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