Tammy's Recipes

A crunchy almond coconut homemade breakfast cereal; this granola is delicious with raisins, dates, or chopped fresh fruit

16 cups quick oats
4 cups coconut
1 cup cornmeal
1 cup slivered almonds
2 cups oil
2 cups water
2 cups honey
1 Tablespoon salt
1 Tablespoon vanilla
1 Tablespoon almond extract

1. Mix oats, coconut, cornmeal, and almonds in large bowl.

2. In aother bowl or blender, mix remaing ingredients. (I use the blender.)

3. Combine all and stir well. Spread onto two greased baking sheets or in a large baking dish.

4. Bake at 200 degrees for 4-6 hours (or overnight) or until granola is dried and lightly browned. Stir once during baking.

5. Allow granola to cool, and store in an airtight container. Serve with raisins, dates, or chopped fresh fruit.

This recipe (and bottom photo) was submitted by guest chef Tanya Luscombe

This granola is really, really good. We (a family of 3) ate a whole batch in less than a week, the first time we made it. I ate some of it dry as a snack, but it's so good with milk, too! It made the whole house smell wonderful while it baked. I will definitely be adding this recipe to my recipe box, and plan to try to keep it on hand for breakfasts, along with my other granola recipe. My rating: 10/10

This granola isn't super-crunchy, because of the honey (rather than white or brown sugar) but if you like your granola really crunchy, I would suggest substituting some of the honey with sugar. I liked it fine with the honey though! :)

I also think 1 Tablespoon of salt is a little too much; I prefer 1 teaspoon or less. With 1 Tablespoon I thought it tasted a little salty for my preferences. :)

And one final note, because of the long baking time (although it's really simple to make, and requies no special care during baking, so it's pretty convenient!) I wouldn't recommend making this when it's really hot outside or during a day when you plan to do other baking. I think this is an excellent winter recipe for warming (and scenting!) the house, though! :)