Rise n' Shine Granola

By • February 21, 2017 0 Comments

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Author Notes: Throughout my college years I would make granola every week. It took me four years to get the recipe right. I found if I add the fruit toward the end of the cooking process it doesn't burn. And by adding the seeds to the liquid mixture it ensures the seeds stick to the oats. This is a delicious, high-fiber breakfast option. Best served with an ounce of cream or a dollop of Greek yogurt. Enjoy! Sarah Hicks

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Makes 7 cups

  • 4 cups Rolled oats
  • 1 cup Chopped Almonds
  • 1 cup Chopped pecans
  • 1/3 cup Canola oil
  • 3/4 cup Honey
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Cinnamon
  • 1/4 cup Chia seeds
  • 1/4 teaspoon Salt
  • 1/3 cup Raisins
  • 1/4 cup Chopped dates
  • 1/4 cup Brown sugar
  1. Preheat oven to 275
  2. In large bowl mix oats, nuts, salt, and cinnamon
  3. In small bowl mix honey, oil, vanilla, brown sugar, and seeds
  4. Combine liquids to dry ingredients and mix well
  5. Spread in jelly roll pan and put in oven for an hour
  6. Remove pan from oven every 15 minutes to stir granola
  7. For the last 15 minutes, add fruit
  8. Let cool

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