My son is 18 years old, and he eats this every single day for breakfast, and he tops his fruit sorbet with this too!
This recipe can be a granola bar, but I prefer to crumble, and add it to a breakfast cereal. I don’t limit myself. I eat this for breakfast, snacks, and dessert and not feel guilty about it. This granola is loaded with dried fruits, and sliced almonds, which are high in fiber.
I started making this sometime in August on a search for something good and healthy, and I have been making this since, every two weeks for my son.
I was at a large supermarket several months ago, buying dried fruits and sliced almonds. And next to the dried fruits were plastic containers of granola. By the look of those, I was almost shocked to see how dried they were. I think they were mostly oatmeal and less fruits and nuts. I don’t know… let’s just say that they did not look appealing. Even if I am feeling too lazy, I don’t think I can make myself buy them, let alone eat them.
If you’re like me, you might want to try this granola recipe, that we are crazy about.
3 cups old fashioned oatmeal
1 ½ cups sliced almonds
1 cup finely grated coconut, unsweetened (available in health food stores)
¾ cup honey
½ cup Brown sugar
3 TBSPs. Coconut oil
2 TBSPs. Coconut milk or water
2 tsps. pure vanilla extract
¼ tsp. kosher salt
1 cup whole pitted dates – chopped
¾ cup dried cranberries (Ocean’s Spray – original flavor, sweetened)
Preheat oven to 350°F. Grease a 9” x 13” x 2” baking pan with coconut oil. (It’s best to nonstick baking pan, like Baker’s Secret, because it tends to make the granola crunchier.)
In a large mixing bowl, combine oatmeal, almonds and grated coconut. Pour mixture into a thick or heavy duty baking sheet (available in restaurant supply stores). Bake for 12 minutes. Remove from the oven and toss. Bake for another 5 minutes or until lightly browned. Remove from the oven and cool while you prepare the rest of the ingredients.
In a heavy bottomed sauce pan, combine honey, brown sugar, coconut oil, coconut milk, vanilla extract and kosher salt. Stir and bring to a boil over medium heat. Let mixture boil for about 1 minute. Turn off heat.
In a large mixing bowl, add dates and cranberries. Add the toasted oatmeal, almonds and coconut mixture. Pour over the sweet liquid mixture. Stir until well combined and the granola are coated with the sweet liquid. Pour mixture into the prepared baking pan. Wet your hands and lightly press granola, evenly into the pan. Bake for 28 minutes.
Cool for at least 3 hours before cutting into bars, and or crumbling them. Store in a tightly covered plastic container. Will last about 4 – 5 days at room temperature, longer if stored in the refrigerator. If refrigerated, just be sure take the out and allow them to come to room temperature before serving.
Note: You can substitute coconut oil with 5 tablespoons butter, and omit the coconut milk.
Enjoy and Happy Cooking!