Recipe: Best Granola Ever No. 2

Remember last year when I said this was the best granola ever? Well, not that I changed my mind, but I decided that I can have as many "best" recipes as I want. And this recipe is aptly named Best Granola Ever No. 2. With its crispy coconut chips, maple glazed pecans, Maldon sea salt (that salty sweet combo effect!), and crackly texture, this granola is seriously addictive. I may or may not have eaten an entire Ball jar of granola in one sitting.

Granola shards! I've decided I like crispy shards over chewy clumps.

The original recipe is so damn good but I modified this recipe slightly to eliminate refined sugar. My modifications include using half olive oil and half coconut oil, adding unsweetened coconut flakes for more coconut flavor, replacing brown sugar with coconut sugar, adding raisins and only stirring once during baking.

+ Click here for a printable pdf
+ Find me on Instagram (@good_on_paper), Twitter (@good_on_paper)
+ Find me on Pinterest (@goodonpaperdes)
+ Subscribe to receive the latest posts and Good on Paper updates delivered to your inbox.  You could also use Blog Lovin' or Feedly to follow along.

Recipe: Best Granola Ever

I love making granola but haven't done so in a long time. And now I think I have found my favorite granola recipe ever. Ever. I literally ate half the granola from the baking sheet as soon as it was cooled down. It's a recipe from Erin Scott's new book Yummy Supper. I had the pleasure of meeting her in person at her book signing last weekend at the Edible Schoolyard. She was super sweet and enthusiastic about me making her granola. In her book, she actually says that it's obnoxious to be so boastful about this recipe. But honestly, it really is the best ever and is now my go to granola recipe. So far my kids, my neighbor's kid, and a couple of my coworkers have said it was super tasty. I like to eat it plain, with almond milk, or on top of Greek yogurt.. I hope you enjoy it as much as I do!

Reasons why I love this recipe so much:
+ It's gluten free (I'm not GF, but I do experiment a lot with gluten free baking/cooking)
+ It's super easy, portable, healthy, adaptable, and very forgiving
+ You can swap out different nuts and seeds based on your tastes or what you have available (I'll be making another batch without nuts so Lucas and Theo could bring to school)
+ It's only sweetened with honey

Oh, and couple of minor modifications I made only because it's what I had on hand:
+ I omitted the dry milk powder, but I will definitely try it the next time.
+ I added dried tart cherries (I loved them but my kids picked them out)
+ I added millet for some extra crunchy texture
+ I used whole almonds instead of slivered

+ Click here for a printable PDF
+ Photos by me
+ Find me on Instagram (@good_on_paper)