Fall is in the Air: Coconut Granola with Almonds and Raisins

This is what you do on a rainy Friday morning, when you're a working-at-home mom, the kids are at school, you just came from a short bicycle ride and still haven’t started to work.

You make granola.
Crunchy coconut granola.
With raisins.
Sweet granola.
Like the one my mom used to make.
She used to cook it in a pan on the stove.
I prefer to bake it.
Just because I do bigger batches.
I hope you like my recipe.
This recipe was posted for the first time on Mamás Latinas.
Coconut, Almonds and Honey Granola | Ingredients for 6 cups
3 cups of rolled oats
1 cup of sliced ​​almonds
1 cup of shredded sweet coconut (the one used for baking)
6 tablespoons of honey
2 tablespoons of vegetable oil
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
¾ cup of raisins

Preparation
In a bowl combine the oats, almonds and coconut.

In a cup, mix the honey, oil, cinnamon and vanilla and stir until emulsified.

Add the honey and spice mixture to the bowl with oats, almonds and coconut and stir until well combined

Turn the oven to 300˚F (no need to preheat) and cover a baking sheet with parchment paper. Spread the granola on the tray.

Bring the tray to the oven for 20-5 minutes, stirring every 5 minutes until the cereal is evenly browned.

Add the raisins to the baking sheet stir and bake for 5 more minutes.

Remove from oven and let cool down completely.

Once cool, the granola will be crispy and ready to be stored in a jar with a lid.

To print the recipe, click here.


How do you like to eat granola?

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