Here’s another good granola recipe to throw on the pile! It’s Morey Girls Granola from Carrie Morey’s Callie’s Biscuit Cookbook, but I ended up changing so many things I’m not sure Carrie would recognize it. Whether you go off the rails like I did or use Carrie’s ingredients, it’s a crunchy, delicious maple & honey granola that’s perfect for eating by the handful or putting on top of yogurt.
This is the full batch recipe, but you can also halve it. I’ve typed up the recipe for a full batch which can be divided among two big baking sheets and baked, but I almost always make half of this and use one baking sheet.
Maple & Honey Granola
- Coconut oil for greasing pan or parchment paper
- 4 cups old fashioned oats
- 1 1/2 cups mixed nuts I used pecans, walnuts and almonds
- 1/2 cup sunflower seeds
- 1/2 cup shredded sweetened coconut
- 1/2 cup maple syrup or pancake syrup
- 1/4 cup honey Carrie uses molasses
- 2 tablespoons organic sugar or raw sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt or 1 full teaspoon if using Diamond
- 1 teaspoon vanilla
- Additional dried fruit as needed
- Preheat the oven to 300 degrees F. Rub two large (13×18 inch) rimmed baking sheets with coconut oil or regular oil or skip the oil and use parchment.
- Mix all the ingredients together in a large bowl and spread evenly on the two baking sheets.
- Bake on the middle and lower racks, switching halfway through and stirring every 15 minutes, for about 40 to 45 minute or until granola is browned.
- Remove from oven and let it cool and crisp. Stir in dried fruit if using.
- Note: Carrie bakes hers one big sheet at 350 F. for about 30 minutes, stirring often. I prefer going slow and low at 300 F for about 40 minutes.