1/2 cup honey or pure maple syrup
1 stick butter or 1/2 cup coconut oil
1 tsp pure vanilla (or cinnamon…or both)
1/2 cup unsweetened shredded coconut
4 cups organic rolled oats
Melt butter in saucepan on stove and stir in honey. Add 1 tsp of cinnamon or 1 tsp vanilla. Add in 1/2 cup coconut. Stir in 4 cups old fashioned, rolled oats (I use organic).
Spread on greased cookie sheet and bake at 350 for about 10-15 min (until light golden brown). *Cool on cooling rack for EXACTLY 20 minutes!
Any longer and it sticks, any shorter and it doesn’t clump together at all. Scrape from bottom with spatula in long strokes to aid in clumping & store in ziploc or canning jar in fridge. When serving, we add in raisins & yogurt or eat as a cereal with milk. My 19 month old,Leah, loves it too & does well with it!
IN A RUSH: skillet method ~
melt 1-2 T butter or coconut oil in skillet
pour in equal amount of sweetener
add in a small bit coconut
enough oats to coat well
Stir around at 2 – 3 setting on stove, but don’t leave unattended. After about 5 min, spoon onto flat plate and press down firmly. The thinner you spread, it the faster it clumps and cools. Stick it in the FREEZER and check in about 5-12 minutes later. Break it up in clumps and eat!!
This is such a filling meal for the kids (granola with milk or eaten with yogurt as a yogurt berry parfait).
OPTIONAL: Some like to add in chopped nuts or seeds to their granola. We usually don’t, but if you do add them in the saucepan before baking. Any other dried fruit would be added after when adding the raisins.