Oh how I love granola! I think I ate granola for breakfast everyday when I was in High School. I love to eat it as cereal, as a topping on yogurt, with berries and bananas and as an on-the-go snack. However, I am very picky about my granola. I can’t stand cinnamon in my granola. I have to be in a certain mood to have raisins in my granola. It has to be sweet, but not too sweet. It has to be hearty and pretty to look at. Just last week I was visiting Shannon in California and we went to the local Farmer’s Market. I bought some granola and it was burned! Yuck! I was so sad…
So here is the best granola recipe! Of course, if you are different than me (and let’s face it, lots of people are!) and would prefer a little cinnamon or some raisins, by all means, add them! My favorite part of this recipe is the Crisped Rice. I love me a good crunchy granola!
Honey Almond Granola
- 3 c. Old Fashioned Rolled Oats (do not use quick oats)
- 1 1/2 c. Crisped Rice Cereal (Rice Krispies)
- 1 c. slivered almonds
- 1 c. shredded sweetened coconut
- 1/3 c. dark brown sugar
- 1 c. honey
- 1/4 c. vegetable oil
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp cinammon (OPTIONAL)
- 1 c. raisins (OPTIONAL)
Preheat oven to 250 degrees. In a large bowl combine oats, crisped rice cereal, almonds, coconut and brown sugar. In a separate smaller mixing bowl combine honey, oil, salt and vanilla. Slowly pour honey mixture over dry ingredients and stir until completely coated. Divide the mixture between 2 11×17 rimmed cookie sheets (jelly roll pan), spreading evenly. Cook for 45-55 min, or until golden brown. Remove from oven and transfer to a large bowl. If you leave on the cookie sheet for too long, it will stick!! Once in a bowl, stir to break up any clumps. (at this point you would add raisins) Store in air tight container.