Homemade Granola

This was so simple to make

and can be personalized to include your 

favorite nuts, dried fruits or flavors

I made 1/3 of this recipe, and left half of it without dried cranberries and chocolate to layer with fresh fruit and yogurt in parfaits. The other half I eat over yogurt or with milk. It's so good- definitely better than any store bought granola I've had!

Plus, no processed sugars

no preservatives

just natural goodness.

What You'll Need:

2/3 cup pecans, coarsely chopped
2/3 cup almonds, coarsely chopped
6 cups old fashioned rolled oats
6 tbsp. canola oil
1 cup honey
¼ cup ground flaxseed (optional)
½ tsp. ground cinnamon
½ tsp. salt
2 cups dried cranberries
8 oz. bittersweet chocolate, coarsely chopped

What To Do:

Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Place a large skillet over medium heat.  Add the chopped walnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes.  Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt.  Spread out onto the prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the toasted coconut and dried cranberries.  Move the granola to one side of the baking sheet and press gently into a thick slab.  Let cool to room temperature.  Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

Adapted from Annie's Eats