MAMA'S GRANOLA

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Granola was never really my jam- until Jemma and I came up with this recipe for our our family RV trips. I literally eat it by the handfuls right out of the bag!

This is a fun, easy recipe to make with young kids and you can put your own spin on it. Try different kinds of nuts like pumpkin seeds or peanuts. Add a few dashes of cinnamon or pumpkin pie spice, or substitute chocolate chips for the dried fruit. I like to use coconut oil as it gives a kick of extra flavor but canola or vegetable oil will also be amazing.

Enjoy it as a cereal with yogurt or milk, top over ice cream or eat as a wonderful snack on it’s own.

Mama’s Granola

Makes about 7 cups

Ingredients

3 cups old-fashioned cooking oats (not instant oatmeal)

1 cup cashews, roughly chopped

1 cup almonds, sliced

1 cup pecans, roughly chopped

1/2 cup brown sugar

1/2 cup honey

1/2 cup coconut oil (melted) (you can also use canola or vegetable oil)

2 teaspoons vanilla extract

1 teaspoon salt

1 cup dried fruit of your choosing, roughly chopped: apricots, cherries, raisins, cranberries, or your favorite combination (you can also use chocolate chips, but if doing so, allow granola to cool completely before adding chocolate)

Directions

Preheat oven to 250 degrees.

Line a large baking sheet with parchment paper.

In a large bowl, mix oats and nuts and set aside.

In a small bowl, combine brown sugar, honey, coconut oil, vanilla and salt. Pour over dry ingredients and mix well with a wooden spoon or your hands until oats and nuts are evenly covered.

Spread in a thin even layer onto prepared baking sheet and bake for 1 hour. Carefully stir hot granola with a wooden spoon or spatula and spread again in a thin layer and bake for an additional 20-30 minutes until granola is lightly brown and smells toasty.

Remove from oven and immediately mix in chopped dried fruit. (If using chocolate chips, wait for granola to completely cool before adding.)

Allow granola to cool completely before storing.

Granola will keep at room temperature in an airtight container or baggie for up to 2 weeks.