It wasn’t until I made this recipe that I realized a lot of people don’t really like granola. Say whaaa? I had no idea! I just thought it was one of those things that everybody likes. And this is coming from someone with very discerning taste buds! But, apparently this is a sad truth. Since this Graham Granola recipe makes a lot more than my husband and I could possibly consume in a reasonable amount of time, I asked both my mom and my sister if they wanted any. My mom’s response, “Well, I don’t know. I don’t really eat granola.” My sister? “Does it have raisins? We don’t eat raisins.”
Jeez! I didn’t know it was so difficult to give away free granola! Not just free granola. Wonderful granola with all of the nutty, buttery, honeyed sweetness of graham crackers! Like granola that I could just eat by the spoonful! Oh wait, I did do that. If you’re like my sister and also harbor a raisin hatred, rest assured, no raisins here! In fact, the only fruit in this downright addicting granola is coconut.
File This Under “You Learn Something New Everyday”
It’s true. A coconut is not really a nut; it’s a fruit. Sorry to burst your bubble! A coconut is actually classified as something called a drupe. And what exactly is a drupe? It’s a fruit with a hard, stony covering enclosing the seed. Think fruits like peaches, plums, and nectarines. Yep, all drupes.
Check out the ingredients listed on the box the next time you buy graham crackers. We’ve got almost all of them right here (minus artificial flavors!). Wheat flour and honey are the two biggies. Shockingly, graham flour is one of the main ingredients in graham crackers. Surprising, I know! I was going to incorporate graham flour into this recipe for Graham Granola, but honestly, I couldn’t find it in my usual grocery store, and I didn’t feel like running all over the place looking for it. Graham flour is a type of whole wheat flour, but graham flour just has a bit of a coarser grind. In the end, I didn’t think the nutty sweetness we associate with graham crackers would be sacrificed by just using plain whole wheat flour, and I was right!
This Graham Granola is really easy to make and has so many possibilities. Add some pizzazz to your breakfast by making a yogurt parfait. Spoon a bit on top of your cereal. Throw a handful into pancake or muffin batter for a little extra crunch. Add it to a smoothie. Sprinkle on top of baked apples. I’m sure you can think of many more delicious ways to use it!
Stay tuned next week for a super yummy summertime treat using this Graham Granola! Bake some up today; you’ll want to have some on hand! 🙂
- 6 cups quick cooking oatmeal
- 3 cups whole wheat flour
- 1 cup unsweetened coconut
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup honey
- 1 ½ cups unsalted butter
Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.
In a large bowl, mix all of the dry ingredients together until thoroughly combined. Set aside.
Melt the butter and honey together in a medium-sized saucepan. Pour the honey/butter mixture over the dry ingredients and stir until the dry ingredients are completely coated.
Spread the mixture on the prepared baking sheet and bake for 30 minutes, stirring every 10 minutes.
Cool completely. Use your hands to break up large chunks. Store in an airtight container for up to three weeks.