Homemade Granola

2 from 3 ratings

Guests at Viceroy Anguilla have the pleasure of waking up to delectable homemade granola on a daily basis, made fresh every morning. If you've got a lot of mouths to feed, or are simply on the go, this recipe is one of the most delicious and easy to prepare breakfast options. The unique combination of oats, nuts, agave nectar, coconut, and dried fruits is perfect when sprinkled over yogurt or soaked in milk, or if you can withstand eating the whole batch at once, it's even good crumbled on top of frozen yogurt for a healthy dessert.

Servings

servings

Ingredients

2 3/4 pound rolled oats
1 pound peanuts, chopped
1/2 pound unsalted raw pecans, walnuts, or cashews
8 ounce brown sugar
2 teaspoon cinnamon
pinch of salt
2 cup agave nectar or maple syrup
2 cup vegetable oil
4 cup shredded coconut
4 cup dried fruit, such as cranberries, raisins, or currants

Directions

Preheat the oven to 250 degrees.
In a large bowl, combine the oats, nuts, coconut, brown sugar, cinnamon, and salt. In another bowl, whisk together the agave nectar or maple syrup and vegetable oil. Mix the dry and wet ingredients together.
Spread evenly on baking sheets (you may need more than one baking sheet). Bake for 45-60 minutes. The granola should be very firm to the touch and not damp. Remove from the oven and let cool. Transfer to an airtight container in large chunks. Mix with the dried fruit before serving.