What do you do when you Google search “best ever granola recipe” and the results yield Alton Brown’s granola recipe? Take it and make it better, of course.
Well, I can’t say I officially made it “better” because I never made the original recipe. I can almost for certain say that people with peanut allergies would disagree with me as well. But I can say for certain, “It’s pretty darn tasty!” Oh, and extremely addictive.
Adapted from Alton Brown:
- 3 cups rolled oats
- 1 cup natural almonds
- 1 cup walnuts
- 3/4 cup shredded sweet coconut
- 1/4 cup plus 2 tablespoons brown sugar
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup vegetable oil
- 2 tablespoons creamy peanut butter
- 1/2 cup dried cherries
- 1/2 cup raisins
Preheat oven to 250F.
In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a separate bowl, combine the honey, oil and peanut butter. A super easy trick is to use the same measuring cup for the oil and the honey. Measure the oil first, then the honey. The little bit of oil left in the measuring cup will allow the honey to easily come out of the cup, saving you frustrating scraping. Heat in microwave at 20 second intervals until peanut butter is melted. Stir well to combine call components.
Pour over dry ingredients and mix well.
Spread granola evenly out on two large baking sheets. Bake in oven, stirring every 15 minutes for 1 hour and 15 minutes. This will allow the granola to brown evenly.
After 1 hour and 15 minutes, pour the granola into a bowl and combine with the dried fruits.
I then poured the granola back onto aluminum foil to cool. Store in an airtight container for up to 2 weeks.
Fantastic on yogurt: