Day: June 7, 2012

Cranberry Peanut Granola

Posted on Updated on


So I’m planning on doing some hiking soon and I was thinking to myself, “Waterlily, what would be something tasty that you can take on your expeditions?”  And that’s when granola popped into my head.  It’s something that’s good to eat when you’re on the go, plus you can eat it on its own or on top of stuff like yogurt, ice cream, cobblers, and the like.

I use a simple formula here:  4 cups of stuff + 1/4 cup of vegetable oil + 1/4 cup of honey.  That’s just for the mixture that goes into the oven.  You can add as much fruit as you like afterwards, like raisins (yuk!), or dried hibiscus flowers, or dried apricots, etc.  Just don’t bake the fruit in the oven because it will burn.  This recipe is very simple, and I love it when things are simple!  Here’s what you need:

  • 2 c. old-fashioned oatmeal
  • 1 c.  peanuts
  • 1 c. shredded coconut (I used the unsweetened big shavings)
  • 1/4 c. vegetable oil
  • 1/4 c. honey
  • pinch of salt
  • 1 c. dried cranberries

1.  Preheat your oven to 350 degrees F.  Line a baking sheet with a Silpat or foil.  Set aside.

2.  In a large bowl, toss the oatmeal, peanuts, coconut, oil, honey, and salt to combine.  Pour onto the pan into a single layer and bake in the oven.

3.  Bake for about 20 minutes, stirring occasionally while in the oven, until the granola is golden.

4.  When done, scrape the pan to loosen the granola and allow to cool in the pan.  After it has cooled, mix in the cranberries and store in an air-tight container at room temperature.  Should last a month, but I have no clue — a batch usually lasts me a couple of days before it gets eaten up.

Notes — You can mix things up by changing the ingredients.  Try different nuts, different fruits, add spices.  The possibilities are endless. . . If you are still getting some moisture left over from the oil and honey, try baking at 325 degrees F for about 30 minutes