christmas granola

After making the Tropical Granola, I knew I wanted to bake a batch of granola for holiday gift-giving. Granola is so easy to make and allows for lots of freedom.  You can substitute and swap out the sweeteners (brown sugar, honey, or maple syrup) and add or subtract the nuts and dried fruits, as you wish. Improvise away!

For the Christmas Granola, we need a little red, green and white.  Hello dried cranberries, pumpkin seeds, and coconut!  (I added a handful of white chocolate chips to up the white factor. Yes, not a healthy granola... dare I mention the butter?)

The recipe I went to is from Sarah Leah Chase, who inspired Ina Garten's, whose recipe The Sister keeps raving about. Their secret: more oil.  I took it a step further and subbed in some butter for the oil— you know my mantra!  Either way, this is a delicious recipe.  Enjoy!

Christmas Granola
adapted from Nantucket Open House Cookbook by Sarah Leah Chase

Printable Recipe

4 cups rolled oats
2 cups sliced almonds
1 cup pumpkin seeds
2 cups sweetened, flaked coconut
1 stick butter
½ cup canola oil
½ cup honey
¼ cup packed dark brown sugar
¼ teaspoon salt
2 cups dried cranberries
1 cup white chocolate chips, optional
(If you'd like some spices, you can add a teaspoon of cinnamon and a pinch of nutmeg when adding the oil to the butter.)

Preheat oven to 350ºF.

In a large mixing bowl, combine the oats, almonds, pumpkin seeds and coconut.

In a saucepan over medium heat, melt the butter.  Add the oil, honey, brown sugar and salt and whisk to dissolve and combine, about 3 minutes.

Pour the butter mixture over the oat mixture; mix to fully coat the oats.  (You can use a spoon, but I find that using my hands is much faster. Messy, yet satisfying.)

Place the mixture in a 13x18 pan and place it in the oven.  Bake for 20 minutes, then remove from oven. Stir the granola from the outer edges in, incorporating the browning edges back into itself.  Bake for another 15-20 minutes, until the granola is golden brown.

Remove from oven and let cool completely.  Give it a few stirs while it cools, OR, if you like clumpy granola, (I do!) let it sit and try not to nibble.  After cooled, add the dried cranberries and white chocolate chips.

The granola keeps in an airtight container at room temperature for a month.

This post is linked to This Chick Cooks, Southern Lovely


  1. I hope there is a bag waiting for me when I come to NJ in a few weeks! Cute ribbon.


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