This is a recipe I tore out of a magazine, but I can’t remember which one. I love collecting recipes, but I don’t particularly love to cook. I keep thinking “one day” I’ll make this. Well that “one day” finally came for this recipe. It was easy and as an added bonus I already had most of the ingredients.
The granola keeps for about two weeks stored in an airtight container at room temperature. You can also customize the recipe to your liking. Maple syrup and honey can be substituted for the agave. I used the agave because I own a huge bottle of it. I like to use it in my coffee as a sweetener because it doesn’t affect your blood sugar. I also added dried cherries and raisins to my granola.
| Homemade Granola | Print |
Recipe type: Breakfast
Author: Dawn at Joyfulscribblings.com
Cook time:
Total time:
Serves: 12
Ingredients
- 1 large beaten egg white
- 3 cups old-fashioned oats
- 1½ cups chopped nuts, (pistachios, pecans or walnuts)
- 1½ cups coconut shavings
- ½ cup agave syrup,
- 2 tbsp light brown sugar
- 1½ tsp kosher salt
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 300 degrees.
- In a large bowl; toss to combine ingredients.
- Bake granola, stirring every 10 mins, until golden brown and dry 40-45 minutes.
- Let cool on baking sheet. It will crisp as it cools.
- Mix in 1 cup dried cherries or cranberries.
Dawn,
I made this granola over the weekend and it was fabulous!!! Sweet and salty and superb…it was great plain and we also put it over Greek yogurt with bananas and blueberries. I’m making a big batch to take to our baseball tournament this weekend. Thanks for sharing.
Thanks for the feedback. I’m glad you liked it. I thought it was good and it stays fresh for several weeks. I love the coconut it.