A while back, I went on a Bear Naked Triple Berry Crunch granola kick, and vowed my undying love to it.
Turns out that was a big mistake, because I had never made Deb's Granola. Can I now publicly renounce my devotion to the BNTBC? My heart has found a new granola home. Once you make this, you'll never go back. I promise.
4 1/2 cups rolled oats (not the quick ones; use the old-fashioned kind)
1 cup sliced/slivered almonds
1 cup pecan pieces
1 1/2 cups flaked coconut
1/4 cup flax seed (I use ground flax seed)
1/4 cup oat bran (I didn't have any, so I used wheat germ)
2/3 cup brown sugar
Mix all this together in a really big bowl. Then, whisk together:
1/2 cup maple syrup (the real stuff; don't ruin your palate with that fake corn-syrup nonsense.)
1/2 cup coconut oil (melted)
1/2 teaspoon salt
and pour over the oat mixture in the big bowl. Toss around with your hands until it's all nicely coated. Spread evenly on 2 cookie sheets (make sure they have sides). Bake at 250° for an hour, stirring every 15 minutes.
I made a half recipe (what was I thinking?), put it on two cookie sheets, and it only needed to bake for 30 minutes. You just want it to be slightly browned and dry looking, so use your judgment.
Before I made this recipe, my attitude was, "Whatever. Granola is granola."
That is SO not true. This granola has a light but crispy texture. The coconut flavor is not overwhelming because it's toasted in the oven. The oats are not tough and chewy like in most granolas. I eat it with a big dollop of organic vanilla yogurt, and it makes getting up in the morning way easier. I don't know which to have first—my coffee or my granola—it's THAT good.
Be thankful ~