A Christmas Gift

I've decided to share a not so secret, secret recipe on my blog as my gift to you for Christmas. It is an original recipe and the baking technique is one I developed myself. If this were the days before church and community cookbooks when cooks kept their best recipes secret and passed them down to their next of kin by word of mouth this would be one of my "secret recipes", but since we live in a different time I'm publishing it on the web for all to see. :-)

This is my granola recipe. I make it about once every week to week and a half (for most families this recipe would last three to four weeks - it does freeze well) and we eat it for breakfast, on top of yogurt and straight as a snack. If you don't like nuts or coconut you can leave them out, but maybe you'd be better served finding another recipe to try if you don't like both. I use thick cut oats (which I buy in 50# bags) you may use old fashioned rolled oats - the granola just won't be quite as chewy. If you've never tried agave this is a great recipe to try it in - use the dark organic for best flavor. I think granola is a great homemade gift - a bit unexpected. You can find clear treat bags on the baking aisle of a store like Michaels to put it in.

Coconut Nut Granola

Place dry in a large bowl and mix together:

8 cups thick cut rolled oats

1 cup raw sliced almonds

2 cups other nuts and seeds coarsely chopped (pecans and walnuts are our favorites. I’ve used sunflower seeds too - or pick one nut your family loves and use three cups of just that one)

2 cups coconut, shredded or minced, unsweetened

2 to 4 teaspoons cinnamon (optional)

In at least a two cup liquid measuring cup mix;

1 cup vegetable oil (I use 1/2 cup coconut, 1/2 cup canola most of the time)

1 cup honey or agave (I use 3/4 cup agave and 1/4 cup honey)

2 tablespoons real vanilla

Mix this all up well with a fork or whisk, pour over oat mixture. Mix well with large spoon. Pour onto 2 large pans that have been greased, evenly spreading mixture (I use two broiler pans or three regular sized cookie sheets). Bake at 325 degrees for 25 minutes. Stir well. Replace pans, rotating pans on racks and close oven door. Turn off oven wait 25 minutes. Remove granola from oven and cool completely before adding any dried fruit you’d like and placing in air tight container or plastic bags. The true secret to this recipe is the baking method - instead of stirring every 15 minutes (which I could never seem to do successfully) you must remember to turn the oven off. The first time you make this I suggest checking it at the 20 minute mark. Some ovens run hot or your pan might be thin or dark which would mean a shorter baking time. Freeze what you don't think you'll use up in a week in well sealed freezer bags.