Almond (or Peanut) Butter Granola

This got rave reviews.
My Sweetie couldn't believe that I made it.  :)
Should I take that as a compliment?

I chose to.  Y.U.M.

Jennifer Jo featured it on her blog about a week and a half ago.

I altered it slightly.

One thing to note ~ I don't have peanut butter

in the house because two of our children are are deathly allergic to it.

However, I think it would be F.A.B.U.L.O.U.S.

made with peanut butter. I substituted almond butter.

And it was SO GOOD!

~ Peanut Butter (or Almond Butter) Granola ~

Adapted from Jennifer Jo's recipe.

5 cups rolled oats

2 cups coarsely chopped pecans

1 cup unsweetened shredded coconut

1/2 teaspoon sea salt

1/3 cup brown sugar (I used Sucanat)

1/3 cup liquid honey

1/3 cup unrefined organic coconut oil

1/2 cup creamy peanut butter

(I used almond butter) ~ If it's salted,

decrease the amount of salt you use.

1 cup dried cranberries (or other dried fruit)

Stir the oats, nuts, and coconut together in a large bowl.

In a small saucepan, combine the brown sugar,

honey, coconut oil, salt and peanut (or almond) butter

over medium heat until melted together.

Pour the wet ingredients over the dry and stir to combine.

It will be lumpy. Spread the mixture into a

10" x 15" glass baking dish and bake at 250 degrees for 60-90 minutes ~

Stir every fifteen minutes, until nicely golden in colour.

Be careful not to overdo it.

Cool to room temperature and add dried fruit.

Store in an airtight container.

Serve with creamy milk.  Enjoy!

Blessings, Camille