Page 115 - 2016TOHCookbook

Cranberry Almond Coconut Granola
Mitchell Family | NEW MARLBOROUGH, MA
“Here is a coveted recipe for granola that I make weekly and have done so for over 10 years. We have 2 to 3 variations on our counter at all times. Snack on it dry, or add warm almond or coconut milk for a late night snack.”
LESLIE MITCHELL
INGREDIENTS
Serves 12–14
4 cups old-fashioned oats 1 cup coconut oil
1 cup shredded coconut
1 cup sliced almonds
1 teaspoon ground cinnamon Pinch of kosher salt
1 cup local honey
1 teaspoon vanilla extract
1 cup dried cranberries
PREPARATION
1. Preheat oven to 250°F. Spray a baking sheet with nonstick cooking spray.
2. In a large bowl, stir together the oats, coconut oil, coconut, almonds, cinnamon, salt, honey and vanilla until combined. Spread evenly onto the prepared baking sheet.
3. Bake for 2 hours, stirring the granola halfway through baking. Add the cranberries during the last 30 minutes of baking. For crunchier granola, bake for about 2 1/2 hours, or for chewier granola, bake for slightly
less time.
VARIATIONS
Chai Granola (spices: cinnamon, ground ginger, cardamom, ground cloves); Peanut Butter Granola (1⁄2 cup melted peanut butter plus 1⁄2 cup honey); Chocolate Granola (add 1⁄2 cup cocoa powder with the oats).
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