I began selling this granola at the Atchison Farmer’s market a few years ago. I began experimenting with it at home and thought it was too delicious not to share. Did it take off like gang-busters and conquer the world? Erm…maybe I should have put a little more effort into my business plan? Let’s just leave it there, shall we? 
The reason granola is so delightful is because there are all kinds of variations. It’s so customizable. Throw in whatever nuts, extracts, and dried fruit you have laying around! For this (my personal favorite) you will need:
- 3 cups old fashioned oats
- 3/4 cup shredded sweetened coconut (that’s all Wal-Mart has, ok?!) I imagine that unsweetened coconut would be wonderful as well 😉
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup honey
- 1/4 cup vegetable oil
- 3 TBS brown sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
Preheat the oven to 350. Combine the dry ingredients in a large mixing bowl and stir together. I would advise mixing by hand, a mixer breaks all the oats apart.
Combine the honey, oil, brown sugar, and the extracts in a medium mixing bowl and stir together well.
Pour the wet ingredients over the dry, and mix until all the oats are coated in the honey concoction.
Turn the oats out onto a parchment lined baking sheet, and bake for 18-22 minutes, stirring about halfway through. The oats are done when they’re a toasty, golden color.
While the oats are still warm, add in the dried mango and toss to combine. Leave the granola on the baking sheet in a single layer to cool completely, then break it into clusters and store in an airtight container for up to a month!
Highbrow Downhome 