Danielle Macaulay TITLE-min


I love granola for snacking purposes. In fact, I am snacking on some as I type! I have to be careful not to go overboard, because it is fattening stuff, but it is also very healthy and filling. Granola is the perfect thing to replace even more fattening chips, chocolates and other junk we can so easily go overboard on (it’s easier for me to just keep those things OUT of the house!). This recipe is great with some yogurt and berries, and also perfect to gift to others, as it makes quite a lot. Just place in a small cello bag and tie with some pretty ribbon. Be sure to include the recipe! I am about to head out on a week long trip, and whether it’s that long, or only rushing out to run some errands, this is the perfect snack to toss in a baggie and keep you from going through the fast food line!

4 C old fashioned rolled oats
2 C sweetened shredded coconut
2 C slivered almonds
3/4 C vegetable oil
1/2 C honey
3/4 C chopped cashews
3/4 C dried cranberries or cherries
1/2 C mini dark chocolate chips (optional)

Preheat oven to 350 degrees. Mix the first three ingredients together in a large bowl. In a separate bowl, whisk together the oil and the honey. Incorporate the wet ingredients into the larger bowl of dry ingredients until everything is coated well. Pour mixture onto a large baking sheet and bake 35-45 min until golden brown, stirring about half way through. Allow granola to cool completely, and then add in the remaining ingredients and toss together. Store in an airtight container up to 3 weeks. Feel free to add whatever dried fruits and nuts are your favorites. Below is a pic of another batch I did with dried apricots and pumpkin seeds.

Original recipe adapted from here

*Pictures by: Rebecca O’hara Photography

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