Homemade Granola

Homemade Granola
Makes about 8 cups
This is a classic in our house. We always have a big jar filled with home made granola, we’re constantly switching up the flavors by changing the dried fruits, such as raisins, cranberries, dried blueberries, and apricots the options are endless. For extra crunch you can also add some salted cashews after the granola has baked and cooled. If you prefer a sweeter granola, simply replace the coconut with sweetened coconut, but we use unsweetened as the granola is often added to yogurt and other sweet things. If you see your granola is browning too quickly, lower the heat of your oven, if the granola gets too dark, the caramelizing of the sugars will cause it to taste bitter so make sure you keep as eye on it. I find baking on stoneware gives the best results, but the standard metal sheet pans work fine too.

4 cups old-fashioned rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
Dried fruits (optional)

Preheat the oven to 350 degrees F.

Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the dried fruit if using. Store the cooled granola in an airtight container.