Sunday Granola
I eat my granola simply, with almond milk. If I feel fancy, I’ll put it over yogurt with fresh blueberries and honey.
Recipe type: Breakfast, Brunch, Snack
  • ½ cup unsalted butter, vegan butter or coconut oil
  • ¼ cup honey
  • ⅓ (packed) cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 3¾ cups rolled oats
  • 1 cup finely grated unsweetened coconut
  • 3 cups (12 ounces) raw unsalted nuts (I use 3 oz each of unsalted pistachios, cashews, pecans, and sliced almonds)
  • 2 cups (10 ounces) mixed dried fruit, such as golden raisins, cranberries, blueberries, cherries, apple, etc...
  • 1 cup fresh orange juice
  1. Preheat the oven to 275˚. Cover two baking sheets with parchment paper.
  2. In a small saucepan over medium heat, combine butter, brown sugar, honey, cinnamon, vanilla extract and salt. Simmer until the butter is melted and the brown sugar is dissolved, about 2 minutes. Allow to cool slightly.
  3. In a large bowl, combine the oats, shredded coconut and nuts. Add the brown sugar mixture and stir to thoroughly coat. Spread the granola on the baking sheets and bake for 1 hour and 15 minutes (or until a deep golden color), stirring occasionally.
  4. Meanwhile, combine the dried fruit and orange juice in a medium bowl and let stand until fruit is plumped, about an hour. Drain the fruit in a strainer, pressing down the fruit to remove excess juice. Discard the liquid. Stir the fruit into the granola on the baking sheet. Bake for an additional five minutes.
  5. Let the granola cool completely. It will crisp up as it cools. After cooling, the granola can be stored in an airtight container for up to two weeks. To re-crisp, bake in a 275˚ oven for 15 minutes.
Recipe by Spoon With Me at