Are you a cereal lover like me and my children? Then you, no doubt, look forward to having a good bowl of granola. To me, homemade granola is comfort food and reminds me to slow down and enjoy eating something much better for me than regular cereal. This recipe is almost 40 years old, but it is a delight to have around. However, there is an ingredient in my granola that is uncommon in other recipes. That ingredient is crushed up graham crackers. When baking graham cracker chucks and crumbs they add a warm flavor and delicate crunch to the mixture of oats, seeds and coconut. Using coconut oil instead of salad oil also adds flavor to the recipe, and brown sugar, honey and molasses tops it all off with a smooth and mellow sweetness.
This recipe calls for baking the grains at 325 degrees for 15 to 20 minutes, but you do not need to bake the granola at all, just keep it tightly-covered in the fridge for up to a month. You may also bake it longer if you desire a crunchier cereal. Just about anything will do when it comes to making this recipe. Your options are limitless in the amount of nuts and seeds you can use in the combination. Just add as you go and create your own signature recipe.
Although I love granola in a bowl with milk, I must add that this Coconut and Oat Granola is great in yogurt too, or try sprinkling it on applesauce.
One more recommendation, if you add dry fruit to the grains, add it after baking or your fruit becomes dry, hard and bitter. I happen to love dry cranberries in my granola, but try golden raisins, dry blueberries, dry strawberries and cherries adding variety to your concoction.