Granola is one of my favorite things to make at home, simply because I go through them so quickly – sometimes for breakfast, but mostly for snacking. I keep a container of granola at office for days when I’m there in the morning early and want to sprinkle some over fruit and yogurt. The granola also comes to rescue when my afternoon sugar cravings strike. They are much a healthier option than say, a Snickers bar, or a bag of gummy peach.
With my coworkers all on some form of dietary regimens- juice cleanse, no-carb, Weight Watchers- it’s difficult to be stuffing a candy bar into my face (aka, the Glutton’s Diet) without getting cold stares. Peer pressure. It never gets old!
The truth of the matter is, after all that heavy holiday eating (and drinking, most likely), starting the day off with a healthy breakfast is one of the best things you can do for your body. This granola is made of coconut flakes, almonds, cranberries, and apricots, but it is highly adaptable so feel free to substitute with other dried fruits or nuts.
You might have remembered me waxing poetic about granola clusters. This time, I forgot to make them into clusters (which makes snacking way less messy), but do refer to that post if you like your granola in clusters.
- 2 tbsps coconut oil, or canola oil
- 2 tbsps honey
- 1 tbsp light brown sugar
- 1 tsp vanilla extract
- 2 cups old-fashioned oats
- ½ cup raw slivered almonds, coarsely chopped
- ½ cup unsweetened shredded coconut
- ¼ cup dried cranberries
- ¼ cup dried apricots
- Preheat oven to 350F. Coat large sheet pan with cooking spray and set aside.
- In a large mixing bowl, whisk together oil, honey, brown sugar, and vanilla.
- Add oats, almonds, and coconut, and stir to coat well.
- Spread evenly onto the prepared sheet pan and bake for 25-30 minutes, stirring every 5 minutes, or until mixture is toasted and golden brown.
- Remove from heat and let cool to room temperature.
- Mix in dried cranberries and apricots, and store in an airtight container.