This crunchy and sweet Honey Nut Granola is simple to make and perfect for a quick and easy breakfast.
We have just two weeks left until our little one's due date and I can hardly believe it! I find myself daydreaming about our little boy. What will he be like? Which one of us will he look like? What will life be like when we're a family of three?
One thing that's pretty certain: we're about to get a lot less sleep around here! And after sleepless nights we'll be looking for quick and easy breakfasts to fuel us through the morning.
Back in June Alex and I took a babymoon trip to Bedford Springs, a charming and historic resort that's just a two hour drive from Pittsburgh. We had an incredible time relaxing at the spa and the pool and eating lots of delicious food. One morning at breakfast, I was raving about the granola, and our server was kind enough to share their recipe with me! I made a few slight tweaks to the recipe, and I'm so excited to share the recipe with you today!
This Honey Nut Granola recipe is quick and easy to make, and it can be made ahead so that it's ready to go for breakfast time. Simply combine the oats, coconut, nuts, and other "dry ingredients" and top with a sweet honey mixture before baking to a nice golden brown. Once the granola cools, toss it in an airtight container and it will be ready for breakfast in the morning. It's especially delicious as a breakfast parfait paired with fresh fruit and yogurt!
[recipe title="Honey Nut Granola" servings="makes 2 pounds"]
1/2 lb. (2-1/2 cups) old-fashioned oats
7 oz. (3-1/2 cups) unsweetened shredded coconut
5 oz. (1-1/3 cups) pecan halves
5 oz. (1-1/8 cups) cashew halves
1/2 cup brown sugar
1-1/2 tsp. cinnamon
1 tsp. salt
3/8 cup honey
3 T agave
1/4 cup canola oil
2 T apple juice
1 tsp. vanilla extract
Preheat oven to 300°F.
In a large bowl, combine the dry ingredients. Set aside.
Add the wet ingredients to a small saucepan. Heat over low heat, stirring to combine. Let the mixture cool slightly. Pour the wet ingredients over the dry ingredients and toss thoroughly until all of the dry ingredients are coated.
Lightly grease two baking sheets with canola oil and spread the granola onto the two baking sheets. Bake for 15 minutes. Remove baking sheets from oven and toss the granola with a spatula, spreading it back out onto each baking sheet. Return the baking sheets to the oven and bake for another 15 minutes. Remove baking sheets from the oven and allow to cool on a wire rack. When the granola has cooled to room temperature, use your hands to break it into clusters. Store in an airtight container.