Granola with Pecans and Almonds

I’ve taken a few months off from the Secret Recipe Club (SRC) but am finally participating again! The SRC is always a good way to push me to try something different or expose me to great new recipes. I made sure to get my recipe done far in advance since life has been nuts lately.

Almost as nutty as this granola.

I’ve been looking for a good granola recipe that I could tweak and add to, and I found just that on Holly’s site, Phemomenon. She has tons of great recipes so it was, as always, a tough decision.

This granola is spot-on. I had to make some changes on Holly’s original recipe because all I had were quick-oats, but it still turned out great. I love that Holly gives a general guideline or outline for the granola so you can customize it any way you like. I can’t wait to add some dried cherries or….oh I don’t know…chocolate chips?!? I could think of a hundred different add-ins. I see a “Granola Week” in the future!

Granola with Pecans and Almonds

3 cups quick oats
1/2 cup raw almonds, chopped
1/2 cup raw pecans, chopped
1/2 cup shredded unsweetened coconut
1/4 teaspoon salt
2 tablespoons packed dark brown sugar
2 tablespoons toasted wheat germ
1 tablespoon ground flax-seed

6 tablespoons honey
3 tablespoons canola oil
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

1. Preheat oven to 300 degrees F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat. In a large bowl, stir together oats, almonds, pecans, coconut, salt, brown sugar, wheat germ and ground flax.
2. In separate small microwavable bowl, stir together honey, canola oil, cinnamon and vanilla. Heat in microwave for 45 seconds on 50% power.
3. Pour wet ingredients over dry ingredients and stir until everything is well coated.
4. Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown.
5. Let cool completely, stirring occasionally to break up chunks.
6. Store in airtight container. Makes approximately 5 cups.

Verdict: This was delicious granola and I will definitely be making it again.
Husband’s take: He didn’t try it. He’s not so much a granola guy.
Changes I would make: If I had whole rolled oats I’d probably use those instead of the quick oats. It would probably have a slightly better texture and hold up better if you eat it with milk.
Difficulty: Easy!

Tagged as: almonds, granola, honey, pecans, SRC