The Man tops off his Raisin Bran with granola nearly every morning. Sometimes he switches things up and has Frosted Mini Wheats, but there is always granola. He’s a creature of habit.
One of his other daily eats are nuts. Roasted and salted almonds, pistachios, pecans, walnuts, cashews…you get the idea. He doesn’t discriminate, and will power through an entire bag in no time. So when I was on location in Texas, the homeowner (Thanks, Susie!) shared a granola that was jam packed with nuts, and I knew I had to make it for him as soon as I returned home.
The Ultimate Nut Lovers Granola
3/4 c canola oil
1/2 c honey
1 c light brown sugar, firmly packed
1 tablespoon vanilla
1/2 teaspoon salt
8 cups rolled oats (not quick or instant)
2 cups pecans halves, raw
1 cup walnuts halves, raw
1 1/2 cups whole almonds, raw
1 1/2 cups dried cherries
1/2 cup dried cranberries
Preheat oven to 325 degrees. Line two, 12 x 17 baking sheets with parchment paper. In a large mixing bowl, combine oats and nuts, set aside. In a large sauce pan, combine oil, honey, brown sugar, vanilla and salt. Stir over medium heat until sugar dissolves, about 3 minutes. Pour mixture over oats and nuts and stir until well coated. Spread mixture evenly among baking sheets. Bake 25 minutes, stirring 3 times during baking process (or until golden brown). Remove from oven and let cool. Add dried fruit and mix well. Will keep for about 3 weeks in a covered jar.
It’s especially good straight from the jar, but would also be delicious as a topping for yogurt or ice cream. This makes a HUGE batch…so you’ll have plenty to share with friends and family.