the granola of all granolas

i like granola. a lot.

so much in fact that i have paid upwards of 10 bucks for a bag of granola.

all that money for some fancy granola only to be eaten within a few days starts to add up. and since going back to school and having considerably less income, i have started making items at home that i would otherwise spend way too much money on. like granola.

i like a granola thats kinda crunchy. kinda clumpy. kinda sweet. all together yummy.

this isnt the most healthy. it does have sugar, honey and butter in it. it also contains lots of almonds though. that balances it out right?

after several test recipes this is the one that i love the most:

joy the baker toasted almond granola

4 cups rolled oats

1 cup slivered raw almonds (i use 1/2 sliced and 1/2 slivered)

1 cup raw almonds

1/2 cup sweetened shredded coconut

1 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons butter

1/4 cup veggie oil

1/4 cup honey

1/2 cup brown sugar

1 teaspoon vanilla extract

You want to make sure your oven rack is in the middle of the oven before you preheat your oven to 325 F.

Line 1 or 2 baking sheets with parchment paper. If you have really thin baking sheets it might help to double them up for even baking.

Mix together the: Oats, Almonds, Coconut, Cinnamon and Salt. Set Aside.

Then, in a medium saucepan mix together the butter, sugar, honey and oil until everything has melted and incorporated. Bring this to a boil and the stir in the vanilla extract.

Pour the mixture over the oats and mix well. Make sure everything is well coated.

After mixing, evenly spread the mixture on the baking sheets and place in oven. Bake for 25 – 30 minutes. Check on halfway through and rotate baking sheets to ensure even baking.

Remove pans, let cool and then store in an airtight container.

Enjoy!