With milk of course, I just didn't want mine to get soggy while I was taking photos. That would not be a good way to start the day. Anyway, this granola is easy to make and versatile. It's darn yummy for breakfast, or on top of yogurt. It is also a great snack because it is easy to
grab a handful every time you walk past the pantry when you need something fast to eat.
*6-7 cups oats
*1-2 cups coconut
2 cups whole wheat flour
1 1/2 cups chopped nuts
1 cup wheat germ
2 cups rice crispies cereal or 1 cup All Bran cereal
1 tsp salt
1 Tbsp cinnamon
3/4 cup honey
3/4 cup brown sugar
3/4 cup water
3/4 cup oil
2 Tbsp vanilla
Mix all dry ingredients in a large bowl. Heat honey, brown sugar, water, and oil in a saucepan till sugar is dissolved. Add vanilla and pour over oat mixture. Stir till well coated. Divide between 2 greased 15×10" cookie sheets with sides. Bake at 275 for one hour, stirring after 30 minutes. Cool and store in airtight container. You can also add raisins, dates, craisins, or any other dried fruit after the granola is cool.
–If you use 6 cups oats, use 2 cups coconut, if you use 7 cups oats, use only 1 cup coconut. If you feel like using 6 1/2 cups oats and 1 1/2 cups coconut, feel free-you just want it to equal 8 cups in any combination.
–You can use all honey or all brown sugar, this is just the combination my family likes.
–I use extra virgin coconut oil in this recipe because it is really good for you. It speeds your metabolism, strengthens your immune system, reduces your risk of heart disease, and makes you look 20 years younger. (Not really on the looking younger thing, I just wanted to make sure you were paying attention.) But it really is good for you, trust me. Or don't trust me-do your own research.
–You can use any kind of oil you like, and you can use less if you want. The oil helps make the granola light and crunchy, so don't omit too much of it. I did that once and it was really hard to chew.