Honey Roasted Granola

Stir together a bowlful of wholesome oats with tender flakes of coconut, sweet cranberries and golden raisins along with the nutty goodness of pecans and slivered almonds. Then toss everything in generous pour of floral, fragrant Texas honey. The result – the flavor of the dried cranberries is deepened, raisins are now a gorgeous amber and the oats, coconut, pecans and almonds are toasted and crisp.

Many days I look up, the day has clipped by and all I’ve consumed is a cup of coffee – or three! Sometimes I’ll grab something easy like a scoop of yogurt, but admittedly, that gets a bit boring. But add a spoonful of honey-scented granola, layered with bits of fruit, coconut, and nuts and you’ve got a delightful topping for fruit and yogurt. Nothing boring here.

Granola is not at all complicated to make. Old-fashioned oats and shredded coconut create the background for dried cranberries, golden raisins, lightly toasted pecans, and almonds. Stir in sweet Texas honey whisked with sunflower oil, for the perfect glaze of sorts, delivering the natural flavors of toasted grains, fruits, and nuts.

You always want a “fat” of some kind when making granola, it’s the key component in delivering that glorious crunch. Originally, we used vegetable oil, but switched to sunflower oil. It’s lighter with a very neutral taste. We’ve also used olive oil, which adds a savory note. It’s key to mix up the dry ingredients, then whisk the honey and oil until very well-blended.

For a casual breakfast, set out an array of fresh berries, yogurt, and a bowlful of honey roasted granola. You’ll have a delicious, yet simple way to entertain your guests!

Honey Roasted Granola

4 cups old-fashioned oats (not quick-cooking or instant)

2 cups sweetened, shredded coconut

1 cup dried cranberries

1 cup golden raisins

1 cup lightly toasted* chopped pecans

1 cup lightly toasted* slivered almonds

½ cup honey

¾ cup sunflower oil

In a large bowl stir together the oats, coconut, cranberries, raisins, pecans, and almonds.

In a separate small bowl whisk together the honey and sunflower oil, making sure they are well blended.

Pour the honey and sunflower oil over the oat mixture and stir together, making sure that everything is coated.

Spread the granola out onto a large, rimmed baking sheet (about 17” x 12”) that has been lightly sprayed with a cooking spray.

Bake in a 350-degree oven for 45 minutes, stirring the granola every 15 minutes so that all the granola is lightly toasted. (It’s easiest to remove the pan from the oven and stir the granola.) Remove the granola from the oven and stir every 15 to 20 minutes while the granola cools. This keeps it from sticking to the pan and clumping together while it cools.

Once the granola is completely cool place it in a sealed container.

*Lightly toast the pecans and almonds before adding to the granola, so that they are fully toasted and crisp. To toast them, place the nuts on rimmed baking sheets and pop them in a 350-degree oven for about 8 minutes, stirring after about 4 minutes. Makes about 10 cups of granola.