Almost every week I make this granola. The only reason I don't make it is if we happen to have some left over from the previous week. That rarely happens since I eat it for breakfast quite often, Mr. Hedin eats it for a snack, and the children all love it with greek yogurt. Well, not the oldest, but everyone else is game.
Considering how much sugar most commercial granola has, this is relatively "low sugar." You can also mix in almost any nut you like. I have stopped adding dried fruit until the end since it gets kind of weird and crispy in the oven - now I add it in the morning when I'm going to eat it.
Or I add it to the jar you see above with about 1 cup of the granola (a little less), dried fruit, and I add coconut milk to it in the morning. It usually ends up toting along with me to the office since eating while I attempt to get the children dressed and out of the house before 8am is nearly impossible. It feels a little like a reward for getting them to school when I sit quietly at my desk and eat the granola. Maybe the quiet is the actual reward.
makes 5 cups
Preheat oven to 350 degrees. In a mixing bowl, combine coconut oil, brown sugar, honey and vanilla until combined.
Add remaining ingredients and mix until coated. Pour out oats on to a lined baking sheet and pop into the oven.
Bake in the oven 20 minutes, stirring at least once. Remove from the oven and let cool. Break into pieces and store in an air tight container for one week. If you need to keep it longer, pop it into the refrigerator.
1/4 cup brown sugar
1/2 cup coconut oil (melted)
1/2 cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
4 cups rolled oats
1 cup pecans
1 cup pumpkin seeds
1 cup shredded coconut