Granola

I don't know about you, but every time I've bought pre-packaged granola at the grocery store, I've always ended up disappointed.  I've had granola that is too sweet, not sweet enough, not nutty enough, crunchy enough or "toasty" enough.  So, when I saw an episode of Barefoot Contessa recently, where Ina Garten made her own granola, I ran straight to Ina's cookbook, Barefoot Contessa at Home, where I knew I could find the recipe.  It was easy and straightforward, and as the ingredients baked in the oven, the aroma of the toasting oats, almonds and coconut filled the whole house.  And the next morning, when I sprinkled this toasty, golden goodness over my yogurt and strawberries, all I ended up feeling was completely satisfied.

Granola
Adapted from Barefoot Contessa at Home by Ina Garten

2 cups old-fashioned or quick-cooking oatmeal (not instant)
1 cup sweetened, flaked cocounut
1 cup sliced or slivered almonds
6 T. vegetable oil
4 T. honey

Preheat the oven to 350 degrees.  

Toss the oatmeal, coconut, almonds, oil and honey together in a large bowl until they are completely combined.  Pour onto a parchment or foil-lined sheet pan and bake for about 20 minutes, stirring occasionally with a spatula, until the mixture turns golden brown.

Remove the granola from the oven, scrape the pan with a spatula to loosen all of the granola and allow it to cool completely.  Store in an airtight container.

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