My history with granola is, well, a bit, let’s say, “mixed”. When granola was first introduced to me (back in the day) it was this sweet and oat-y tasting super-crunchy stuff in a cereal box. It came in big chunks that unless soaked in milk for quite a while, it might break your teeth. At least it felt that way. Did I mention it was incredibly crunchy? Certainly it tasted great, but what was it really? – a bunch of oats and honey and nuts all ground up to the point they were indistinguishable. I like my version better and you will, too!
Fortunately these days, you can buy cereal that is more like this recipe. But I’ve found that if you make it yourself, not only does it taste better, but you can add the things you want and skip the things you don’t. You can vary your sweeteners and choose the nuts you like best (hello, salty pecans!). I particularly like the roasted and salted pecans (have I mentioned that?) in this version, since they bring a little salty edge to the recipe. I also like to bake it until it is a little bit darker golden brown, for a little more toasti-ness. Because who wouldn’t want more toastiness? Mmmmm.
I also include unsweetened coconut flakes and use I coconut oil instead of the canola/vegetable oil so many recipes call for. Maple syrup (please don’t even consider maple-flavored corn syrup) adds a wonderful richness and is easier to mix in than honey, which is often used in granola recipes.
I’ve created this recipe so I can have a fantastic, healthy breakfast food that I can enjoy (read: I am addicted to) daily with my favorite Greek yogurt and fresh fruit. It is also delicious with milk (coconut, almond or dairy!) or just by the handful. For a special treat, try it on ice cream. So so good! Crunchy, nutty, sweet and salty. What could be better?
My only mistake with this treasured recipe has been trying to share it. How could sharing be a mistake, you ask? Well, I introduced my daughter to it, and now she loves it as much as I do. And, not that I really mind, but I do have to make it twice as often. Now I am doubling the recipe. So when you find you love this stuff as much as I do, you may find yourself doubling the recipe, too! Enjoy!