If you’ve been around here for a while, you know that Polly already has a Homemade Granola recipe that she claims is the best. Now, I haven’t personally made it yet, but I’m going to claim that Mark Bittman’s granola recipe–what I’m dubbing Coconutty Granola with Dried Fruit–will easily rival hers. I found it in his incredible cookbook called How to Cook Everything: The Basics. I have been cooking for years, but I’ve learned so much from this quick read, including that I’ve been hard-boiling my eggs the wrong way! No wonder I always had a hard time removing the shell. Highly recommend you pick it up at the library. I digress.
This particular granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. And, a little calorie-saver: it includes NO oil at all. With a splash of milk over it, Coconutty Granola with Dried Fruit tastes like comfort in a bowl. It beats out any dry cereal in your pantry hands down for taste, cost efficiency, and healthy ingredients.
Hints of coconut and cinnamon make this delicious homemade cereal a sure hit for the whole family!
- 6 cups rolled oats
- 2 cups nuts, chopped
- 1 cup unsweetened, shredded coconut
- 1 teaspoon cinnamon
- a pinch salt
- 1/2 cup honey or maple syrup (I used a blend of both)
- 1 cup raisins or other dried fruit
- Preheat oven to 350 degrees.
- Combine the oats, nuts, coconut, cinnamon, and salt. Drizzle the honey or maple syrup over the dry ingredients and stir until it coats everything.
- Spread the mixture on a baking sheet with sides. Bake for 30-35 minutes, stirring the granola a few times so it browns evenly.
- Remove from the oven when golden brown and add the raisins.
- Let cool in the pan on a cooling rack. Continue to stir once or twice, as the pan will still be hot.
- Once the granola is cool, store in a sealed container in the refrigerator for up to 2 months.