My adorable friend Stacy Hansen moved to New Jersey and she loves to bring her girls to DC for overnight visits and they stay in our guest rooms. One day she brought me a jar full of granola to thank me, and it honestly was the best gift in the world because I've now used this recipe dozens of times over the last couple of years. It's the best granola I've ever had.
My favorite thing to do with it is put it with greek yogurt and fresh berries. Or in the summer time when peaches or blueberries are in season, I just put it with fresh fruit and milk. It's also nice to have in a container at work so you can munch on it here and now to fill your belly. And boy, just a little bit helps to make you full for a really long time!
Stacy Hansen's Granola
Preheat oven to 275 degrees.
Mix together in a large bowl:
8 cups oats
½ cup UNSWEETENED coconut (flakes or shredded)
2 T. ground flax
2 T. flax seed
2 T. chia seeds
1 cup chopped raw almonds
1 cup chopped raw walnuts or pecans
In a small bowl whisk together:
2/3 cup coconut oil (or vegetable oil)
1 cup honey
1/2 cup packed brown sugar
2 tsp vanilla extract
2 tsp almond extract
1 tsp salt
Pour wet ingredients over dry. If you want the oat mixture to be coated evenly mix with your hands for 2-3 minutes. Spread equal parts of the granola onto two jellyroll pans and cook for 15-25 minutes. Depending on how you like your granola (crunchy or sticky). Stir granola after 10 minutes in the oven. Cook for 5 more minutes and stir, then cook 5 minutes and stir, then one last time cook for 5 minutes and take out of oven to cool. I usually stir it in the pan every once in a while as it cools, so it doesn’t cool in one big chunk. It will still break a part but it can be messy.