JPug and I both have full-time jobs. We strive to leave the house just after 7am (if not before) each weekday…I’m not saying we’re always out of the house by 7, but at least we try. Given that we’re up and at ‘em pretty early, we struggle with having delicious yet nutritious grab-and-go breakfasts and lunches. I came across this granola recipe by Alton Brown on www.foodnetwork.com a while back and tweaked it just a bit to suit our tastes. It’s become quite the staple in our morning routine…some greek yogurt, fresh berries and the homemade granola below make for a great breakfast parfait.
Ingredients
- 1 & 1/2 C rolled oats
- 1/2 C slivered or sliced almonds
- 1/2 C chopped pecans
- 1/2 C shredded, sweet coconut
- 1/8 C packed brown sugar
- 1/8 C maple syrup
- 1/8 C vegetable oil
- Pinch of salt
- Cinnamon
- 1/2 C craisins
Directions
- Preheat oven to 250 degrees F
- Combine oats, almonds, pecans and coconut in a large bowl
- Combine brown sugar, maple syrup, vegetable oil and salt in a separate bowl
- Once each bowl has been mixed thoroughly, add liquid ingredients to oat mixture and stir
- Spread raw granola evenly on a large cookie sheet and sprinkle with cinnamon (I prefer to line cookie sheets with aluminum foil to simplify clean-up)
- Stir granola every 15 – 20 minutes…total cooking time will be between 40 minutes and 1 hour + depending on your preferred degree of done-ness…you’re looking for an even light/medium brown color
- Once the mixture is finished cooking, stir in craisins
- The recipe above makes plenty of granola for a week’s worth of breakfast. If you want to save time, don’t hesitate to double the recipe and freeze the raw ingredients or finished product.
Enjoy!
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