Coconut Almond Granola

This recipe I adapted from a Food Network recipe years ago; it's now my go-to granola. The beauty of granola is you can personalize it based on your preferences (or your pantry!)  Granola is very forgiving...if you don't like an ingredient, you can a) leave it out, or b) sub it for something you do like.  I tend to throw in extra things, which is how this recipe came to include pumpkin seeds, sunflower seeds, AND sesame seeds, when the original only contained one.  Use your favorite fruit for your dried fruit, such as raisins, cherries, or apricots.  I do a combo of dried cranberries and golden raisins and can promise you good things.  This last go-round I infused a vanilla bean when heating up the oil and honey...give it a try!

This makes a wonderful breakfast over Greek yogurt and also gifts beautifully. 


3 cups old-fashioned rolled oats
2/3 cup sliced almonds
1/2 cup unsweetened desiccated coconut
1/3 cup hulled green pumpkin seeds
1/3 cup sunflower seeds
1/4 cup sesame seeds
1/2 teaspoon salt
1/4 cup safflower oil
6 Tablespoons (or 1/4 cup + 2 Tablespoons) honey
1 cup mixed dried fruits
(vanilla bean, split)

Preheat oven to 325°F.

In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, sesame seeds, and salt.  In a small saucepan heat the oil and honey (and vanilla bean, if using) over low heat, stirring.  (Remove vanilla bean.) Pour the oil mixture over oat mixture and stir until combined well.

In a large jelly roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes.   Cool granola in pan on a rack and stir in dried fruits.  Store in airtight container.