Once you make granola at home, you will never go back to the pre-made stuff. This recipe is simple, endlessly customizable, and fills your kitchen with the most incredible smell while it bakes. Clusters of toasted oats, crunchy pecans, and golden honey make it perfect for topping yogurt, smoothie bowls, or eating by the handful.
Ingredients
- 3 cups rolled oats
- 1 cup roughly chopped pecan halves
- ½ cup medium shredded coconut
- ⅓ cup Duck River honey
- ¼ cup extra virgin olive oil
- 1 tsp Ceylon cinnamon
- 1 tsp vanilla extract
- ½ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 300°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, pecans, and shredded coconut.
- In a small saucepan, warm the honey and olive oil over low heat until thin and pourable. Stir in the cinnamon, vanilla, and salt.
- Pour the wet mixture over the oats and toss until everything is evenly coated.
- Spread in an even layer on the baking sheet. Press it down firmly with a spatula for better clusters.
- Bake for 35 to 40 minutes, stirring once at the halfway mark. The granola should be golden brown.
- Let cool completely on the pan without stirring. It will crisp up as it cools.
Notes
- Do not stir the granola after baking if you want big clusters. Let it cool completely first, then break into pieces.
- Add dried cranberries, thompson raisins, or dark chocolate chips after baking, once the granola has cooled.
- Store in an airtight container for up to 2 weeks.
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