On one cold winter morning in the hills somewhere in Ohio in a beautiful little inn, we had the best granola ever (along with the best ever breakfast muffins). Both N & I love our granola flaky and for lack of a better word not chunky. This granola was perfect. The chef would obviously not tell us the recipe and so a year later we went back to the same inn to eat the same granola. No. I’m kidding. We didn’t go just for the granola, we spent last Christmas there. Oh did I tell you that the innkeepers were nice enough to pack us some extra granola for our drive back? 🙂 What fun! You remember this post where we told you we went away to Hocking Hills for Christmas last year?
So this time we seemed to have cracked the code…on the granola that is…by reading the ingredients on the back of the jar in which they now sold the granola in their store at the inn. Why did we not just buy the granola? Well, where is the fun in that? So there we were…back home…trying to recreate it and I must say we did a pretty neat job!
You are going to love this refined sugar-free granola ‘coz it’s super healthy, easy, crunchy, wholesome, filling and so good- you’ll never buy granola at the store again! You can use your fav nuts, dried fruits, flavors and come up with your own version of it too. We loved it this way and here is how we made it:
- 2 cups rolled oats
- ¾ cup chopped almonds
- ¾ cup chopped walnuts
- ¾ cup shredded unsweetened coconut
- ½ teaspoon ground cinnamon
- 3 tablespoons honey
- 1 ½ tablespoon coconut oil, melted
- a dash of vanilla extract
- ¾ cup dried currants and/or raisins (see notes below)
- Preheat the oven to 300 F.
- In a bowl, mix the oats, almonds, walnuts, coconut and cinnamon together. Set this aside.
- In a microwave safe bowl, warm up the honey in 20 second bursts until it loosens up a little bit. Set this aside.
- Pour the coconut oil over the dry mix together with the vanilla extract and mix well.
- Then pour in the honey and mix gently.
- Spread this mixture over a large baking sheet and bake for about 40-50 minutes, stirring every 15 minutes. Make sure you watch this carefully after about 30 minutes since it browns very quickly.
- Once the granola is visibly browned (took about 42 minutes in our oven), take it out of the oven and allow it to cool completely.
- Add in the dried currants and/or raisins and store it in an airtight container. It should keep for a few weeks if it lasts long enough in your house!
1. I used natural & organic dried currants and raisins. Feel free to use any kind of dried fruits. I would make sure these are not artificially sweetened.
2. Use a good amount of currants and/or raisins to sweeten your granola naturally so you don’t need to use refined sugar.