Delicious crunchy granola recipe adapted from the Rockwood Bakery in Spokane. The secret ingredient is crunchy peanut butter which creates such a wonderful flavor and extra bit of crunch. Top a bowl of fresh, juicy peach slices drizzled in cream or simply sprinkle over yogurt. (This recipe is from my first book, The Farm Chicks in the Kitchen).
Granola
6 cups old-fashioned rolled oats
2 cups shredded unsweetened coconut
2 cups pecan halves
1/3 cup canola oil
1/2 cup packed brown sugar
1/2 cup crunchy peanut butter
1/2 cup honey
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Heat the oven to 325 degrees farenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined.
Line a large shallow baking pan with foil. Spread the mixture in the pan. Bake until browned – about 50 minutes – stirring every 10 minutes with a large spatula. Cool in the pan on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.
Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.
IT'S ME, SERENA!
In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!