I really like granola, and this recipe is a winner. It is comprised of relatively “normal” ingredients which it is not uncommon for me to keep on-hand. It is delightful on yogurt, over fruit or stirred into a bowl of steel-cut oats. Mmm! To keep the cost down, I try to stock up on flaked coconut and nuts at Christmastime when they are at their cheapest so that I can stick them in the freezer to have in coming months. And, I’ve been known to make this without any nuts at all in a pinch—especially during peach season when crunchy granola is a must for me.
This also makes a sweet and simple low-cost gift that almost everyone will enjoy.
2 T. butter
¼ c. corn syrup
¼ c. honey
2 ¾ c. rolled oats
½ c. nuts of your choice, sliced or chopped
½ c. brown sugar, packed
¼ c. sunflower seeds or flax seed, if desired
1 ½ t. cinnamon
½ c. flaked coconut
Melt butter, corn syrup and honey in saucepan; set aside.
Combine other ingredients, mixing well.
Pour butter mixture over dry ingredients, stirring until evenly coated.
Spread in butter jellyroll or 9×13 pan.
Bake at 350 for 20-30 minutes, stirring once halfway through. Cool for five minutes or so, then break into crumbles if necessary.
Store in airtight container.