Don’t you love gifts you can eat?! Yesterday I was reminded about this homemade granola, which makes a great gift. Pour some into mason jars, add a bow and a label and you’re set. One batch fills about 5 16 oz mason jars. Make it gluten free by using gluten free oats.
I add the toasted coconut at the end so it doesn’t burn. You can use different nuts and spices as long as you keep the ratios about the same. Or add in dried fruits at the end. Last note, look for old fashioned oats (not quick, instant or thick), and use gluten free ones if you want a gluten free granola. Use the lesser amount of brown sugar if you don’t like it super sweet.
Pecan, Almond and Coconut Granola with Cardamom and Ginger
Ingredients:
- 4 cups old fashioned rolled oats
- 2 cups pecans or walnuts, roughly chopped
- 1 cup sliced almonds
- 1 cup pepitas
- 1 tsp kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ground ginger
- 1/4 - 1/2 cup brown sugar
- 6 tablespoons honey or maple syrup
- 1/4 cup olive or canola oil
- 2 teaspoons vanilla
- 2 cups toasted coconut flakes
Method
- Mix first 9 ingredients in a large bowl.
- Heat honey, oil and vanilla in a saucepan until warm and whisk gently to combine. Pour over dry ingredients and stir to combine thoroughly.
- Pour granola onto a rimmed sheet pan and bake at 350 for 30-40 minutes, stirring and turning trays around after 20 minutes point. Granola should be golden brown.
- Remove from oven and let cool on sheet pan. It will seem a little soft but will crisp up as it cools.
- Once cool, mix in toasted coconut.
- Pour into mason jars or gift bags to gift. Or keep in an airtight container.
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