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Recipe Swap: Get Your Cook On!

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Red Rocker Granola recipe from my sweet friend, Mandy.

She says: "The smell of cinnamon wafting through the house while a batch of this granola bakes draws our kids to the kitchen, waiting to grab a handful when fresh and warm from the oven. It's a sweet treat that can stand alone for breakfast, or my guilty pleasure is a bowl of berries topped with greek yogurt over a crunchy granola base right before bed. A pretty decent substitute for an ice cream sundae I think. Yummy!!"

This is a recipe you can revise with various seeds and nuts according to your family’s favorites.

Red Rocker Granola 4 C. rolled oats 1 C. coconut 1 C. sliced almonds or pecans handful of pumpkin seeds, sunflower seeds or flax seeds 1 1/2 t. cinnamon 1/2 C. coconut oil 1/2 C. honey 1 t. vanilla 1/2 C. raisins 1/2 C. craisins

Warm honey and coconut oil in a microwave safe bowl on high, stirring every 30 seconds until oil and honey are both melted and blendable. Add vanilla to liquid mixture and set aside.

In a large roasting pan, mix together oats, coconut, nuts, seeds, and cinnamon until thoroughly blended. Pour honey/oil mixture over the top and stir until all liquid has been absorbed.

Place roasting pan in 275 degree oven and bake for 90 minutes stirring once or twice. Oat mixture should be a golden brown color when you remove from oven. Stir as soon as you remove from oven to keep granola from sticking to the pan. Allow to cool for an hour before adding raisins and craisins.

Store in airtight container. Or in mason jars for a great hostess gift to have on hand.



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