My youngest son and I love granola. I usually purchase it at Target or Sprouts in the flavors we love but I came across a recipe for delectable granola in one of the many Taste of Home cookbooks I own. Although this granola is delectable I decided to change the name to almond pecan granola to better represent what’s in it. However, almond, pecan, coconut, maple, honey, chocolate chip granola was too long. The flavors really work though. The original recipe did not call for chocolate chips but I think it’s a great addition. I used mini chips but they got lots with the oats and nuts so next time I’ll use regular size chocolate chips.
Making homemade granola is so easy to make and I will never buy store bought again. It’s really budget friendly too. This recipe is delicious as is but is easily customizable to keep breakfast interesting. Change up the nuts, omit the coconut, add sunflower seeds, include raisins or Craisins to mix up flavors each time you make it. Just have a look around your pantry and decide what would make this granola different.
The first time I made this granola I cut the recipe in half. The original Taste of Home recipe makes eleven cups which I thought was too much for only two of us. Half a recipe works for us and that is what I’ve included below. I’ve also swapped the amounts on the honey and maple syrup, using more syrup than honey for a nice change.
Be sure to check out today’s recipes from other Taste of Home Volunteer Field Editors at the bottom of this post. Thank you, Jolene from Jolene’s Recipe Journal for always hosting.
Ingredients
- 4 cups old-fashioned oats
- 1 cups chocolate chips (semi-sweet or milk)
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/4 cup flaked coconut
- 1/4 cup packed brown sugar
- 1/4 cup canola oil
- 1/4 cup honey
- 1/8 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Cooking Spray
Instructions
- Preheat oven to 350 degrees F. Coat a 15-in. x 10-in. x 1-in. baking sheet with cooking spray and set aside.
- In a large bowl, combine the oats, almonds, pecans, chocolate chips and coconut.
- In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
- Transfer to prepared baking sheet.
- Bake at 350° for 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely on wire racks.
- Store in an airtight container.
Recipe adapted from Taste of Home
More Taste of Home Tuesday breakfast ideas include mini cinnamon sugar muffins and fresh blueberry coffee cake.
This was shared at Meal Plan Monday.
October is National Cookbook Month. Some blogger friends and I are celebrating by sharing a recipe from a favorite community cookbook. I have a few community cookbooks from local organizations as well as some Junior League cookbooks. I chose a favorite recipe, magic coconut bars, which I’ve never made before, from the cookbook Gourmet Gallery. You may be wondering why, if it’s a favorite recipe, I’ve never made it before. It’s because I LOVE magic coconut bars and I could eat the entire pan. I was saving myself from myself, if you know what I mean. Need less to say, I shared most (some) of the bars.
