12 December 2014

The Best Homemade Granola

When we visited Helena, Arkansas, we had breakfast at the sweetest little Inn. Out of the many delicious dishes that were served, their granola stood out to us. It wasn't just any granola... it. was. amazing! We got to talking and it turns out they make it themselves using the Barefoot Contessa's recipe with some tweaking.

Well, when we got back to Memphis I just had to try this out and see if I could recreate the amazingness that was this granola. It was an absolute success and there have been several batches made since.

I decided that I can't keep this all to myself so I'm sharing it with all of you!

You guys, this stuff is so so so good. I particularly enjoy it mixed into a bowl of yogurt but I've also been known to just eat it plain. Yeah.

4 cups old-fashioned rolled oats - we sometime use minute oats if we can't find the rolled oats
2 cups sweetened shredded coconut - we actually leave this out!
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup honey
1 1/2 cups small diced dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews

- Preheat the oven to 350 degrees F.

- Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

- Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

See the original recipe here: http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-recipe.html


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