As someone who doesn’t eat breakfast often, I’ve gotta say I do love me some granola. Of course a good granola doesn’t need to be limited to breakfast time; anytime it’s around I’ve been known to nibble at it all day. I’ve played around with my homemade granola recipe for years, and Loves, I’ve finally nailed it.
The key, I think, is the raspberry jam. It serves almost as the “glue”, if you will, in the granola. As you may have learned through your own homemade granola trials, most recipes turn out to be just a big pan of crumbles. This homemade granola recipe keeps together better, producing big chunks to enjoy.
Along with the raspberry jam, I mix in a generous pouring of coconut flakes, along with dried fig, apricot, cranberries and a few drops of cinnamon and nutmeg Vitality essential oils…and the result is simply scrumptious. When baking, I take the “low and slow” approach; sticking my handy Staub in the oven for 30 to 40 minutes at 325 degrees. This helps the granola bake evenly (you definitely want to avoid browning the top too much). When it’s done, I of course sneak a helping or two while it’s warm, with a drizzle of sweet, raw honey to top it all off. And the granola that lasts until the next day (if any) is perfect atop a little greek yogurt. Delish! Truly, MKR
- 2 cups old-fashioned oatmeal
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
- 1 cup shredded coconut, loosely packed
- 2/3 cup raspberry jam
- 3 tablespoons unsalted butter
- 1/2 cup honey
- 1/4 cup light brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped dried figs
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 4 drops cinnamon Young Living Vitality essential oil
- 2 drops nutmeg Young Living Vitality essential oil
- Preheat the oven to 325 degrees.
- Coat an 8 by 12-inch baking dish and line it with parchment paper.
- In a large mixing bowl toss the dry ingredients; oatmeal, almonds, pecans, salt, coconut, figs, apricots, and cranberries then set aside.
- In a medium saucepan place the butter, honey, brown sugar, vanilla, and raspberry jam and bring to a boil over medium heat. Stir for one minute, then remove from heat and pour over the dry mixture, add cinnamon and nutmeg oils, and stir well.
- Pour the mixture evenly into the parchment coated pan even pressing lightly down with your spatula.
- Bake for 30 minutes-40, until golden brown. Cool for at least 2 to 3 hours before cutting and serve room temperature
I made this and brought half of the batch to a new mom–such a hit! I used apricots, raisins, and dates since I had them in my pantry. It was on the sweet/indulgent side, so definitely a great accompaniment to plain yogurt or milk (over vanilla or other sweetened yogurt). It was easy and I’ve never thought of adding jam to granola before, but it really worked! Thanks for the great recipe!
Yay, I love hearing this!!! So glad you enjoyed! xo MKR