monday {menu}

{recipe from... h e r e}

* Coconut Pecan Cabin Granola * 

I N G R E D I E N T S:

6 cups rolled oats

1 cup slivered or sliced almonds

1 cup chopped pecans

1 cup flour (I haven’t tried whole wheat but I assume it would work fine)

1 teaspoon cinnamon

1 teaspoon salt

1/4 cup sugar (optional – if I do use it, I like turbinado sugar)

1 cup vegetable oil

1/2 cup honey

1 cup unsweetened coconut flakes

I N S T R U C T I O N S:

Preheat the oven to 325 degrees.

In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.

Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick – that’s okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.

Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DON’T STIR right away! Let it just sit and mellow out on the pan – this helps it cluster up a little bit.

N O T E S:

Sometimes I’ll turn the temperature down to 300 degrees during baking if I feel like it’s baking a little too fast for my liking. We only have temperature increments of 25 degrees, so I don’t have the option for a 315 degree setting or anything. It works fine for me to just sort of eyeball it, but if I were to pick a really specific number, I’d choose something between 325 and 300 degrees.