Here’s another good granola recipe to throw on the pile! It was supposed to be the “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.
Also, this recipe halves well. 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.
- 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 of you are using coarse kosher salt
- 1 teaspoon vanilla
- Additional dried fruit as needed
- Preheat the oven to 300 degrees F. Rub two large (13x18 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.