Southern Pecan, Raisin & Coconut Granola


Homemade granola is such an easy, delicious breakfast. I love the flavor of the homemade stuff better than store-bought and I also love that there aren’t any strange preservatives. I’ve experimented with several different granola flavors, like cinnamon-raisin swirl and almond joy. The flavor combinations and customization options are endless. This recipe uses sorghum molasses to add some flavor depth, plus crunchy toasted pecans and coconut and soft, plump raisins. Here’s a close-up of all the goodness:


There are two kinds of nights for me: those when I can’t shut the brain down and go to sleep, and those when my dogs decide that I don’t need sleep anyway. Last night was the latter. We had some thunder overnight (although definitely not a severe storm by any means). My dogs used the opportunity to join together and sing a chorus in unison. It was lovely. To try to quell the demons, Husband let them sleep in our bed. Spoiler alert: it didn’t work. All five of the bodies in our bed tossed and turned. But, on the bright side, the thunder did not injure any of us, as the dogs had feared. 

Since I wasn’t going to sleep anyway, I may as well get up and make a delicious breakfast. I made granola because I can’t often bake for an hour in the morning on a workday. So, I tried to turn lemons into lemonade. 

The fearless band of canines initially stayed close by my side as I milled about the kitchen cursing myself for ever getting dogs preparing the granola, but before I’d even finished washing the mixing bowl, I’d been abandoned. They slept on the couch. Isn’t that nice. 



And they even look annoyed or surprised that I’m taking their picture. They: annoyed at a photo. Me: stayed up all night so they wouldn’t be scared. I’m just saying that I really deserved a Mother’s Day treat from my animals. 



Southern Pecan, Raisin & Coconut Granola
Yields ~6 servings


You will need:

  • 3 cups old fashioned oats
  • 1/4 cup vegetable oil or coconut oil
  • 1 1/2 pecans, chopped
  • 1 cup sweetened shredded coconut
  • 2 tbsp. sorghum molasses
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 cup raisins

Method:

  • Preheat the oven to 250. 
  • Stir all ingredients except for raisins in a large bowl until even in consistency. 
  • Arrange in a single layer on a baking sheet.
  • Bake for 1 hour, stirring every 15 minutes. 
  • When cooked, remove from oven and let cool for ~15 minutes, then stir in raisins. 
  • Store in an airtight container for up to 2 weeks. 

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