We love our granola here on the farm! Life just wouldn’t be the same without 2 scoops of granola in a bowl filled with icy cold milk or sprinkled over stevia sweetened Greek yogurt or scattered over a strawberry spinach salad. I love how simple it is to make and we store leftovers in an airtight container.

This makes a huge batch of granola so if you have a smaller family, you might want to halve the recipe.?

The Farm Wyfe’s Granola Recipe

Ingredients:

6 cups rolled oats

4 cups gluten free Rice Krispies

6 tbsp packed light brown sugar

2 tsp ground cinnamon

1 tsp kosher salt

2/3 cups honey

1/2 cup coconut oil, melted

2 tsp vanilla extract

1 cup toasted slivered almonds (optional)

Directions:

1) Heat the oven to 300 degrees F and arrange a rack in the middle.

2) Combine the oats, Rice Krispies, brown sugar, cinnamon and salt in a large bowl; set aside.

3) Whisk the honey, melted oil, and vanilla in a small bowl until well combined. Pour over the oat mixture and stir until thoroughly coated.

4) Line two rectangle baking dishes (I use 9×13) with parchment paper and separate half the mixture into one pan and the other half into the second pan. Bake for 15 minutes, stir, then bake about 7 minutes more until granola is very light brown.

5) Remove from oven and cool the granola to room temperature, stirring occasionally. It will harden as it cools.

6) Add the toasted slivered almonds and toss to combine. Store in an airtight container for up to 2 weeks.