Recipe-Quick and Easy Granola

Quick and Easy Granola-Recipe from Everything Pudding

I already established the fact that I don’t like cereal that much but I also thought I didn’t like granola either. However when my mom made it probably 6 months ago I realized that I really did like it. So now when we have any granola I eat it for breakfast. Of course I still don’t like cereal so I don’t have mine with milk; I drink my milk separately.

Since realizing what I’ve been missing I have made granola twice. It hasn’t lasted long either time. In fact this time more than half of it was gone by the end of the day I made it (this was due in part to the fact that we sent some of it to my aunt, but that didn’t account for all of it). It’s a super simple recipe though and cooks fast so its no big deal making another batch.

Quick and Easy Granola-Recipe from Everything Pudding

This recipe came from a friend but we modified it slightly. It’s original name was “Quick and Easy but Delicious Granola”. I though that was a bit long and so I shortened it, though the truth remains, it is delicious. The original recipe says 1/4 to a 1/2 cup of nuts, we made it 1 cup because we felt like less than that wasn’t enough. We typically use pecans or walnuts but you can also use almonds.

Quick and Easy Granola-Recipe from Everything Pudding

One recipe will fill a half sheet baking pan (13″ x 18″) but we usually double the recipe and fill two pans. It goes pretty quick at my house so two batches at a time is necessary.

Quick and Easy Granola-Recipe from Everything Pudding

Granola is super tasty and great for breakfast or for a snack. We like to scoop them up using the 3 oz. paper Dixie cups, though they typically get refilled several times. Want to make your own? Read on for the recipe or download the PDF by clicking here: Quick and Easy Granola.

Quick and Easy Granola

Ingredients:

½ cup honey

½ cup butter

4 cups old-fashioned oats

¼ cup unsweetened coconut

1 cup chopped nuts (Pecans, walnuts, or almonds)

Method:

Melt honey and butter together. Pour over oats, coconut, and nuts in large bowl. Stir well to coat. Spread on a rimmed baking sheet. Cook at 400° for 9 minutes, stir, and then cook for another 4 minutes or until medium brown. Remove from oven and let cool 1 hour. Break into chunks and store in airtight container.

Makes ~5 cups

Source: Everything Pudding

 

 

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