E & D Granola (Easy & Delicious)
Best breakfast ever… this amazing granola over the top of vanilla Greek yogurt. No matter what has happened in the morning, this little dish of deliciousness always gets me back on track and ready to face the day. You just can’t beat the wholesome combination of savory and sweet. I also love it at the end of the day with a little milk or over the top of a scoop of vanilla ice cream.
I encourage you to do some experimenting as well! This recipe is a good starting point for any additional dried fruits, nuts, or flavors you’d like to add. Yum, yum, yum… hope you enjoy!!!
3 cups rolled oats (do NOT use instant oats, they will not taste as hearty)
1 cup slivered almonds
1 cup cashew pieces
¾ cup shredded sweet coconut
¼ cup plus 2 tablespoons DARK brown sugar
¼ cup plus 2 tablespoons real maple syrup
¼ cup vegetable oil
¾ tsp salt
1 cup raisins or other dried fruit (optional)
Preheat oven to 250 degrees F.
In one bowl, combine the oats, nuts, coconut, and brown sugar. Toss well to evenly disperse ingredients.
In separate bowl, combine maple syrup, oil, and salt. Mix until fully incorporated into a syrup.
Pour syrup mixture over oat & nut mixture and mix until syrup is fully distributed throughout the oats and nuts. I don’t mind leaving “clumps” here and there – those clusters become a doubly delicious bonus after baking.
Split mixture between two cookie sheets. Cook for 1 hour and 15 minutes, stirring and turning every 15 minutes to achieve even golden brown color. Remove from oven, cool a bit, and then combine with dried fruit if desired.
**You can use any variety of favorite nuts. All you need to do is keep the measured amounts of nuts the about the same and you should be all set.
Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Associate
Kensington Real Estate Brokerage
real estate for real people.
Serving clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.