Wildflower Honey Granola
I am a huge fan of smoothie's topped with granola, a good yogurt bowl with fruits and a healthy overflowing heap of granola thrown on top, or really anything to do with granola. I'm just a granola guy, what can I say? And maybe, just maybe, after trying this honey granola recipe, you'll be a granola-human too. We used honey from our regional wildflower honey series, which is a great option if you want to include local honey. We've partnered with beekeepers up and down the East coast so we have honey local to you whether you're in the Southeast, Mid-Atlantic, or New England region.
This is another from the ever-talented Minimalist Baker, so be sure to check out their recipes for more delicious content!
- Preheat oven to 340 degrees F (171 C).
- Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
- In a small saucepan over medium-low heat, warm the coconut oil, honey, and vanilla extract and pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
- Add the raisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
- Once the granola is visibly browned, remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.
If you're not into craisins or raisins or any other dried fruit, it's ok to leave them out. It's really just as good either way!