Crunchy Granola

I’m describing myself but I’m also talking about my favorite breakfast here. I’ve tried buying granola from boxes, bags and bulk but it’s just not crunchy enough for me, or roasted enough for me, and it almost never has the bite it needs from a splash of molasses.

I remember reading once that homemade granola was so easy to make and so incomparable to any bought granola that you would never go back, and you know I never have. I hope to pass this on to you as well.

BurpRag’s Crunchy Granola

Preheat oven to 350 degrees F.

In a large bowl mix together:

4 cups old-fashioned thick cut organic oatmeal
2 cups slivered almonds
2 cups unsweetened coconut

In a small bowl or directly in the measuring cup add:

1/2 – 3/4 cup canola oil
1 cup honey
2 T blackstrap molasses

Stir well.

Pour the liquid ingredients over the dry ones, mixing well until thoroughly incorporated.
Bake on a parchment-lined cookie sheet for 40-45 minutes stirring every 15 minutes. Allow it to cool slightly then break it up. This stores well in a sealed container in the pantry for at least 4 weeks, although it doesn’t last that long in my house.

This granola can be used to make granola bars, fresh fruit yogurt granola parfaits, or as a quick topping to baked fruit (simply bake fruit & sugar in a corning baker then top with granola).