I have recently discovered the deliciousness of granola. How have I been missing out on it for so long? It’s totally not fair.

I also just realized that you can totally make you own granola! Which I love and have done twice in the past twenty-four hours. I have found that store-bought granola is a little too expensive for my college wallet. That and the fact that I will eat an entire bag or box in one sitting, is the reason why I prefer to not buy granola because I cannot be trusted with it.

There are three things that I really love about homemade granola; It’s easy, I can control the quantity and I can flavor it any way I want. Sometimes the ingredients list on store-bought granola can be a mile long, but with this you know all of the ingredients and you feel better if you accidentally eat the whole batch! Which I totally have not done…more than once, that is.

In fact, as soon as this batch was out of the oven, or more accurately, as I was pulling it of the oven, I couldn’t resist sneaking a little taste. My kitchen smelled amazing for the past half hour and I just could not wait. So, I reached in and grabbed one little cluster and popped it in my mouth. This resulted in burning both my fingers and my tongue; but oh, was it worth it. Everything tastes best right out of the oven and granola is no exception.

If I currently was not out of greek yogurt, I would totally be eating a huge bowl topped with this delicious granola. Alas, I am out and will just have to suffice to eating this straight from the jar or in a bowl with milk, both sound yummy to me. I’ve also decided that candle companies should make a “freshly baked granola” scent. If you think I’m weird, make some and then come talk to me because it definitely rivals the smell of fresh baked cookies and apple pie.

Toasted Coconut & Cranberry Granola
(Makes four 1/4 cup servings)

1 c. rolled oats
1/2 c. shredded coconut, divided
2 tbsp. honey
2 tbsp. light brown sugar
1 1/2 tbsp. canola oil*
1 tsp. vanilla extract
1 drop coconut extract
1/3 c. dried cranberries

Preheat your oven to 325 degrees. In a bowl, mix together the rolled oats and 1/4 cup of the coconut; set aside. In another bowl, whisk together the honey, brown sugar, canola oil and vanilla and coconut extracts. This mixture will be thick and gooey but that’s okay. Pour in the honey mixture into the oats a little bit at a time. Using your hands, mix them together until the honey mixture is evenly distributed throughout the oat mixture. Pour the oats onto a greased baking sheet (it may help to line it with parchment paper or foil) and spread them out. Place in the oven and cook for 30-35 minutes, stirring the oats halfway through, until browned.

Take the oats out of the oven and quickly pour them into a bowl (it’s best to move quickly before the granola hardens). Stir in the rest of the coconut and the cranberries; let cool. Serve over yogurt, pancakes, cereal or just enjoy it by itself.

*half the canola oil can be substituted for applesauce

Hello, breakfast!