Granola is an extremely adaptable recipe. Have cashews instead of pecans, no problem. Don’t like coconut, leave it out. Want to reduce the oil? Go ahead but be warned it may be little more clumpy. I used this recipe for the garnish on my Blueberry Breakfast Ice Cream and thought I should post it since it was so yummy with the crunchy granola. Enjoy!
3 cups rolled oats
1 cup shelled pecans
1/3 cup pumpkin seeds
1 cup unsweetened coconut chips or flakes
1 teaspoon salt
1/2 cup light brown sugar
1/3 cup extra virgin olive oil
1/3 cup honey
3/4 cup diced dried fruit, such as pineapple, mango, currants, goji berries, cherries, or whatever you prefer
1 teaspoon vanilla
Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a medium bowl, mix together oats, nuts, seeds, and coconut. In a small saucepan, combine salt, brown sugar, olive oil, and honey. Bring heat to medium, stirring occasionally until sugar has dissolved. Pour over oat mixture and stir to coat evenly. Spread oats over prepared baking sheet. Bake until lightly golden brown, about 40 minutes. Stir mixture in pan about every 15 minutes while baking to break up clumps and cook evenly. Remove from oven and let cool. Place granola in medium bowl, add dried fruit and vanilla, stir to distribute.