|Coconut Vanilla Granola|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
This granola has a long shelf life, although it’s usually eaten up very quickly. In addition to eating as cereal, try it sprinkled on top of vanilla ice cream or over yogurt.
Servings: 10 cups
Preparation time: 10 minutes
- 6 cups regular rolled oats
- 1 1/2 cups chopped nuts (I like a mix of almonds, walnuts and pecans)
- 1 1/2 cups shredded dried coconut
- 1 cup honey
- 1/4 cup water
- 1/2 cup coconut oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Preheat oven to 250 degrees F.
Combine oats, nuts and coconut in a large bowl. Set aside.
Combine honey, water and salt in a small saucepan. Heat, stirring frequently, to thin the honey. Remove from heat and stir in coconut oil and vanilla. Pour over oat mixture and stir well.
Place granola into 2 greased 13x9x2-inch pans or 1-2 greased cookie sheets. Bake in a preheated oven for about one hour, until golden. Stir/turn over using a wide metal spatula about every 20 minutes. The granola will get crunchier as it cools. Store in an airtight container.
Recipe submitted by Susan, Madison, MS