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Homemade granola

Homemade granola
Kirk McKoy / Los Angeles Times

If you’re considering homemade gifts for the holidays this year, there are plenty of ways to get creative in the kitchen. Not only are crafty gifts a thoughtful and creative way to show how much you care, they’re a great ... Read more

Total time: About 1 hour, plus cooling time | Makes about 2 quarts granola
Note: Unsweetened flaked coconut can be found at select well-stocked supermarkets as well as cooking stores and online. Sweetened shredded coconut may be substituted, but decrease the brown sugar slightly to account for the sweetness of the coconut and note that the coconut will brown more quickly in the oven.
  • 3 cups old-fashioned rolled oats
  • 1/4 cup plus 2 tablespoons wheat bran
  • 1 cup pecan halves
  • 1 cup sliced almonds
  • 1 1/2 cups unsweetened flaked coconut
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup dark brown sugar
  • 2/3 cup maple syrup or honey
  • 1/2 cup canola or vegetable oil
  • Dried fruit, cacao nibs or chocolate chips, if desired

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, toss together the oats, wheat bran, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine.

Step 3Spread the mixture out onto a rimmed baking sheet lined with parchment paper and bake, stirring occasionally, until the mixture is toasted to a nice, even golden brown, about 45 minutes.

Step 4Cool, then fold in the dried fruit, cacao nibs and/or chocolate chips to taste, if using. The granola will keep, sealed in an airtight container and stored in a cool, dry place, up to 2 weeks.

Each ¼ cup:
Calories 183; Protein 4 grams; Carbohydrates 20 grams; Fiber 3 grams; Fat 11 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 8 grams; Sodium 76 mg
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