My new granola recipe : )

As a general rule I try to make three new recipes every week. This week I made cream cheese brownies, oatmeal chocolate chip cookies, and then granola. I guess I cheated, because granola is not a new recipe for me. I used to make my granola with butter...which is why it tasted so good...but have begun to use coconut oil and olive oil instead. I only changed things up because I was craving granola and was plum out of butter. I like both of my recipes, but this new one has a special place in my heart now. I usually make up a big batch every Sunday evening and then eat it for breakfast throughout the week. It is very filling, so you don't need to eat a lot, and it keeps me satisfied until lunch time. My favorite way to eat it is with almond milk in my little colorful one cup ice cream bowl...it makes me feel very tres chic : ) Ironically, the New York times recently had a post about granola made with olive oil...I swear I just read that article day : )
Enjoy!

Olive oil Coconut granola:
from my lab to yours...

1/2 cup coconut oil
1/2 cup olive oil
1/2 cup agave nectar
1/2 cup honey
1 TBS Vanilla
1 tsp cinnamon
6 cups old school/old fashioned oats
1 cup chopped almonds (I use the blanched slivered ones, but I have also used the salted and roasted whole kinds roughly chopped - both work out yummy)
1 cup unsweetened coconut (shredded or flaked)

In large sauce pan heat the oils, agave, honey, vanilla, and cinnamon, until combined and the coconut oil has been broken down - no longer clumpy. Usually takes only a minute or two. Stir in the rest of the ingredients until well combined. Spread out evenly onto a pan - I use a really large rectangle cake pan. Bake in 300 degree oven for 20-30 minutes, stirring every 10 minutes until golden brown. Remove from oven, cool, eat. I usually toss in some raisins after it has cooled down.

Enjoy!