pecan coconut granola

Have you ever made your own granola? Once you do, I don't think you ever go back to buying the store bought kind. Anything that has been sitting in a box for a few weeks (months?) starts to taste like cardboard.

And making your own is so easy. You don't even need to follow a recipe.

Granola is made up of two main groups of ingredients: the dry ones and the wet ones. The dry ingredients are things like rolled oats, whole nuts like pecans, almonds, or walnuts and coconut. The wet ingredients are what makes it taste good. I always stick to butter and honey. The ratio I tend to use is about 6 cups of dry ingredients to a quarter cup of butter plus a half cup of honey.

Melt the butter and honey in a small saucepan and pour this goodness over all the dry ingredients in a big bowl. Line two baking sheets with aluminum foil and bake the granola in the oven at 300F for about 30 minutes.

The most important thing to remember is to stir the granola every 10 minutes or so while it is in the oven. It can burn quickly. I also switch my baking sheets halfway through the process so that the granola cooks evenly.

I like to eat mine with plain full fat yoghurt and some fruit.

Before the oven

After the oven

The granola can be stored for up to two weeks in a sealed container like these beautiful vintage, Canadian Crown canning jars.