This recipe is from our cousin, Mary Pinegar (over at Pinegar Cooks). I don't know how to link the recipe directly onto this post so I will add it here as well. I wanted to share this because it is our all time favorite! I triple the recipe every time because it really goes that fast. (Which makes two completely full gallon sized ziploc bags). And with the price of granola being so outrageous, it is refreshing to be able to make it with almost everything always on hand. We often don't have wheat flakes and just add extra corn flakes. I have also loved throwing in additional ingredients like sunflower seeds to the mix. Enjoy!
2 1/2 c Quick cooking oatmeal (I just use our food storage oats)
1 cup shredded coconut
2 cups corn flakes
1 cup wheat flakes
1 cup sliced almonds
4 TBsp butter
1/4 cup (packed) brown sugar
1/4 cup honey
1/2 tsp salt
1 1/2 tsp vanilla extract
Preheat oven to 300 degrees.
Spread the oatmeal, coconut, corn flakes, wheat flakes, and sliced almonds on a cookie sheet (11x17). Bake for about 20 minutes, tossing several times.
Meanwhile, combine in a small saucepan the butter, brown sugar, honey, and salt and bring to a simmer, stirring. Add the vanilla off the heat.
Reset oven to 350 degrees.
Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly.
Return the pan to the oven and bake for 5-6 minutes. Press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden.
Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break into large pieces. You will have to figure out how long cmakes the perfect sizer pieces for you. This time when I made it I let them cool all the way as I had an unexpected visitor. It turned into one big piece so I had to break it up into little chunks.
Let cool completely and store in an airtight container.