Nanny's Granola

Yes - this is my own photo. Every once in a while I remember to take one!

My youngest daughter is "Nanny" to her grandchildren. After research, this is the granola recipe she shared and we've come to enjoy. Yes, there are variations you can do to this. At one point - desperate for CHOCOLATE! I added some 100 percent dark.  Just a bit shaved into a half-cup of the granola sated my addicted taste buds. Raisins, Craisins, a few of your favorite seeds - mine would be toasted pumpkin - and you've made your own.  This makes a great breakfast cereal, too.

Just be certain that your choice of honey does not contain added sugar - as I found a majority on shelves do. You want to use pure honey. Best is local, as it helps if you have seasonal allergies. We've lost two sources in the last few years and really miss having local honey available. My daughters both have Rheumatoid Arthritis and have worked to remove refined sugar as it is an inflammatory.

Please leave a comment as you try these recipes. Much appreciated.

INGREDIENTS

Dry

2 cups organic rolled oats (Bob’s Red Mill was suggest on a couple of sites)
1 tablespoon cinnamon
2 tablespoon ground flax seed (we've used unground and it worked just fine)
1/4 teasoonp salt
1 cup chopped nuts (your choice - we used slivered almonds once and almond chips another time.)

Wet

1/3 cup coconut oil
2/3 cup honey
1 tsp vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Combine and mix dry ingredients well.
3. Combine and mix wet ingredients well. 
4. Pour the wet ingredients over the dry and mix well
5. Cover a cookie sheet with parchment paper. Spread mixture on parchment paper in a full but thin layer. You'll use more than one sheet when making large batch. We doubled when we had company. 
6. Bake ten minutes. Stir and bake ten minutes more or to desired crunch. Careful not to over bake.
7. When cooled, place in air tight containers for storing.