Maya's Favorite Granola
An addicting snack for on the go
Ingredients
- 2 cups old fashioned oats
- 1 cup sliced or slivered almonds
- 1 cup unsweetened, shredded coconut
- 1 1/2 cup dried cranberries
- 1/2 cup honey
- 1/4 cup light brown sugar, lightly packed
- 3 Tbsp. butter, unsalted
- dash salt
- 1 tsp. vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Spray a 9 by 13 glass dish with cooking spray. Line a large cookie sheet with parchment paper.
- Spread oats and almonds on cookie sheet and bake for 10 minutes. Take the pan out. Add coconut and cook 5 more minutes. Take cookie sheet out to cool.
- Pour oat mixture into a large glass bowl. Add in cranberries. Set aside.
- In a saucepan, slowly melt butter, honey, and brown sugar. Once melted, add salt and vanilla. Set aside to cool.
- Pour honey mixture into the glass bowl and stir to combine. Add half of the chocolate chips. Pour mixture into the glass 9 by 13 and press down until the oat mixture is even. Sprinkle the remaining chocolate chips. Cover with saran wrap and place in the fridge overnight, or at least 2 hours.
- After granola has set, crumble and store in the fridge or on the counter. Serve with milk like cereal, sprinkled over yogurt for a parfait, or simply plain as grab n' go snack.
Notes
Katie's Tips:
*Be sure the butter mixture is cooled before pouring over the oatmeal mixture. If it is still hot, the chocolate chips will melt.
*I like to store the crumbled-up granola in a large storage bag in the fridge. It will last for about a week.
*Maya's favorite way to eat this is with milk like a hearty bowl of cereal.
*The original recipe is a Magnolia recipe for granola bars from her second cookbook. I prefer it crumbled but here is the link. To stay true to the original recipe, you can use dried cherries instead of cranberries.