Dana's Gourmet Granola
Makes approximately 5 cups
½ cup canola oil
¼ cup honey
1/4 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups thick cut oats (not quick cooking)
¾ cup shredded coconut
¾ cup sliced almonds
½ cup pecans
½ cup pumpkin seeds
½ cranberries
½ cup golden raisins
Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
Combine the oil and honey in small glass mixing cup and microwave for 90 seconds. Add the vanilla and cinnamon and set aside.
In a large mixing bowl combine the sugar, oats, coconut, almonds, pecans, pumpkin seeds, cranberries, and raisins and mix well. Add the oil and honey mixture and mix with spatula until very well coated.
Spread the granola onto a baking sheet and bake until just lightly browned, about 25 to 30 minutes, stirring halfway through to ensure even cooking.
Store in an airtight container in the pantry for up to 1 week. The cooked granola freezes very well and keeps for a couple months.
Makes approximately 5 cups
½ cup canola oil
¼ cup honey
1/4 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups thick cut oats (not quick cooking)
¾ cup shredded coconut
¾ cup sliced almonds
½ cup pecans
½ cup pumpkin seeds
½ cranberries
½ cup golden raisins
Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
Combine the oil and honey in small glass mixing cup and microwave for 90 seconds. Add the vanilla and cinnamon and set aside.
In a large mixing bowl combine the sugar, oats, coconut, almonds, pecans, pumpkin seeds, cranberries, and raisins and mix well. Add the oil and honey mixture and mix with spatula until very well coated.
Spread the granola onto a baking sheet and bake until just lightly browned, about 25 to 30 minutes, stirring halfway through to ensure even cooking.
Store in an airtight container in the pantry for up to 1 week. The cooked granola freezes very well and keeps for a couple months.
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