I made two kinds of granola for ski camp today.  My old stand-by recipe, which is Taido’s favorite.  And a newer one that is a variation on Ina Garten’s, because I get tired of the old one.  It doesn’t hurt to make two because there are going to plenty of people to eat it next week.  I have it all put away in containers and now I just have to hide it until we leave, so Taido and I won’t eat it all.

Here’s the old granola. It’s definitely healthier.  The blackstrap molasses makes it super rich in iron, and then if you add the flax seeds, well, you don’t have to eat much else to get your daily dose of goodness.

But here’s my new recipe…just in case you want a change.  It’s a little sweeter and simpler with not as many seeds.  The coconut and almonds stick together and when you get a big chunk, it’s almost like a cookie.

Almond Coconut Granola

Ingredients:

4 cups oats

2 cups shredded coconut

2 cups sliced almonds

1/2 cup pumpkin seeds

1/4 cup coconut oil

2 tablespoons butter

2/3 cup honey

1/4 cup maple syrup

1 cup dried cranberries

1 cup dried blueberries

Directions:

Mix together the oats, coconut, almonds and pumpkin seeds.

Melt coconut and butter together.  Add honey and syrup.  Pour over dried ingredients.  Stir until mixed

Spread on parchment and bake at 350 for 45 minutes or until it begins to brown.  Stir every 15 minutes.

Toss with dried fruit while still warm.  Allow to completely cool before storing in an air tight container.

Enjoy!