DON's Dishes: Coconutty Granola

I've been making this granola recipe for myself and my family whenever they visit or I head home. It takes very little time, makes your house smell like Christmas, and lasts...well I've never really been able to tell how long it lasts because it goes so quickly, but it definitely stands up for awhile.  I have a series of house guests headed my way and I love having this on hand for quick breakfasts, hiking with the pups, or a late night snack.

If you or your guests are anti-nuts, it is good without them, too.  The egg whites are what lend to the clumping and give it that substantial crunch. If you measure out the oil just before the honey, it will slide right out of the cup. Enjoy!

Coconutty Granola
adapted from Kitchy Kitchen

3 cups slow cooking/old fashioned oatmeal

1/4 cup brown sugar

1/4 cup shredded coconut
1/4 cup vegetable oil
1/4 cup honey

1 teaspoon vanilla extract

1.5 teaspoons cinnamon

2 egg whites

1/3 cup almonds and/or pecans

1. Preheat the oven to 350.
2. Mix together all ingredients except nuts in a bowl.

 3. Spread granola mixture on a parchment lined baking pan. Pack down lightly to encourage clumping.  Bake for 10 minutes. 

4.  Remove from oven and flip edges into the middle of the pan to avoid burning. You can flip chunks of the granola here and there like you would a cookie. Add the nuts on top and bake for another 5 minutes or so. Watch for a light brown color (will brown a little more after removed from the oven).

5. Let the granola cool for 15 minutes or so then transfer to a mason jar. Eat as cereal, add to trail mix, sprinkle on top of yogurt and berries, or enjoy in a mug with almond milk for a nutty late night snack.

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