I absolutely love making granola and making it yourself is so simple and more cost-effective than buying it in the store.
I love to make it on cool mornings, it warms up the house and makes my home smell wonderful.
Granola is great for breakfast with milk, on top of yogurt, over poached fruit, and even with ice cream.
If you use shredded coconut in your recipe, look for unsweetened. The sweetened coconut cooks much faster because of the sugars. If you can’t find unsweetened, bake the coconut separately on a lined baking pan for 5 minutes; or until lightly toasted; and mix into the granola at the end.
6 cups rolled oats
1 cup millet
1 cup raw almond slices
1 tbsp. flax-seed
1/4 cup agave, or maple syrup
2 tbsp. honey
1/4 cup coconut oil, sunflower oil, or canola oil
1/4 cup brown sugar
1 tbsp. vanilla extract
1 cup dried fruit; chopped (any fruit you like, apricots, cherries, mango, or raisins)
1 cup unsweetened shredded coconut
1/2 tbsp. ground cinnamon
1/4 tsp. nutmeg
Preheat the oven to 325*F
In a small bowl combine all wet ingredients and whisk until well combined.
In a large bowl mix all dry ingredients together. Fold in the wet ingredients and mix until well coated.
Lay parchment paper over 1-2 baking sheets. Spread a thin layer onto the lined baking sheets, and bake for 10 minutes. Stir mixture and bake an additional 5-10 minutes until granola is a nice golden color and let cool.