Crunchy and delicious, as granola should be, with a hint of coconut. For a breakfast that feels as good as it tastes.
Makes about 1 1/3 quarts
1 1/2 cups old-fashioned rolled oats (not instant)
1 cup slivered almonds
1 cup shredded coconut
1/2 teaspoon coarse salt
1/3 cup honey
1. Preheat oven to 300 degrees with the rack in the middle position. Put a dry roasting pan on the stove over 2 burners. Turn the heat to medium and add the oats. Heat the oats, stirring with a wooden spatula, for about 2-3 minutes.
2. Add the almonds, coconut and salt to the oats and continue to stir for about 2-3 more minutes, until they become fragrant. Pour the honey over the mixture, turn the heat off and stir until everything is evenly coated with the honey.
3. Slide the pan into the oven and roast for 18-22 minutes, stirring once or twice during cooking. When done, you'll notice the scent of cooking honey and the granola will be light brown. The granola won't be crunchy at this stage, and that's ok. It will turn crunchy as it cools.
4. Rest the pan on a rack. Stir and allow the granola to cool completely. Granola can be stored in an airtight container for several weeks.