We have really been enjoying our berries every morning, usually with steel cut oats. Some days, we have them with yogurt and granola. I have been making this granola for many years. It is very easy, delicious, low fat (compared to many), and easy to customize.
Preheat oven to 200 degrees.
In a large bowl, mix together:
5 c rolled oats
1/2 c chopped nuts
1/2 c large coconut flakes
In a small saucepan, heat until melted and combined:
1/4 c EACH coconut oil, peanut butter, water, and honey
1 tsp cinnamon
1/3 cup brown sugar
Remove from heat and stir in 2 tsp vanilla extract.
Pour liquid mixture over oat mixture and combine well.
Spread into a reasonably even layer on a large rimmed sheet pan.
Bake about 2 hours, until dry and lightly browned, stirring halfway through.
Stir in 1/2 cup chopped dried fruit and store in an airtight container.
Ideas and substitutions:
– Use vegetable oil if you don’t have coconut oil
– A combination of nuts is nice. I like hazelnuts and almonds. Peanuts can be fun.
– For the dried fruit, try a combination of raisins, cranberries and cherries. Currently, I am using up some plums we dried last year and they are quite tasty in granola. Dried apples are also nice, especially in the fall and winter.
– Substitute a half cup wheat germ for a half cup oats, if you are so inclined.
– Recipe is easily doubled; use two sheet pans. A canning jar or quart ziploc of granola makes a nice gift.