- 1
Ingredients
- 2-3/4 cups old-fashioned rolled oats
- 1 cup almonds, sliced
- 1 cup pecans, halved
- 1 cup coconut, shredded
- 1/3 cup brown sugar
- 1/2 cup honey
- 3 oz unsalted butter
- 1-1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1-1/4 cups sweetened dried cranberries
Preparation
Step 1
Place the oven rack in the bottom of the oven and preheat to 350°F. Line a baking sheet with parchment paper. Set aside.
Combine the oats, almonds, pecans, and coconut in a large bowl. Set aside.
Combine the brown sugar, honey, butter, cinnamon, nutmeg, and vanilla in a saucepan. Cook over medium heat until the butter is melted and the sugar is dissolved. Pour the liquid over the oat and nut mixture and stir to coat. Spread the mixture out evenly onto the prepared baking sheet.
Bake until crispy, toasted, and light golden brown, about 25–30 minutes. Stir the granola twice during the baking process to ensure even browning.
Remove the pan from the oven and add the cranberries. Toss to distribute evenly. Let the mixture cool for 15 minutes then break it into chunks. Cool completely.
This recipe is just so simple. And without a doubt, it's one of the most versatile recipes we've ever done on In the Kitchen with David. Not only is granola a hearty, healthy breakfast food on its own or when mixed with milk or yogurt, but it's the perfect anytime snack or dessert. Imagine this sweet, nutty mixture on top of ice cream, cooked apples, or poached pears! When I make this granola at home, I always store the leftover mix in a Lock & Lock container so it stays fresh for a week or more. You can also double the batch and vacuum seal some granola so it's fresh whenever you want it…next month, this winter, next spring, or in the summertime. What a perfect camping trip snack!
We have just one “Cookbook Corner” selection this Sunday and it's a terrific title: Perfect Pies by Michele Stuart (F09541). Michele joined us on a live Facebook chat yesterday afternoon and lots of you were there asking great questions! (In case you haven't heard, we have live chats on my Facebook page every Thursday at Noon ET.) Michele's book has 98 pie recipes…some are sweet, some are savory, and all are masterfully crafted by Michele, a 26-time National Pie Championship Winner! Here's a little slice of heaven for you!
For today's blog question, let's talk about harvest foods! What fruits and veggies are stars in your kitchen this autumn? Squash? Apples? Cranberries? And, what recipes are you making again and again? I've been craving lots of pumpkin dishes so far this fall. Lucky for me next week is Pumpkin Week on In the Kitchen with David! See you Sunday at Noon ET.
Keep it flavorful!
—David
P.S. Need a cranberry recipe idea? How does a Cranberry Apple Pie sound? If your mouth isn't already watering, check out the video from America's Test Kitchen. You might want to grab a napkin...and a pen!
Fall harvest of squashes - pumpkin included. There are so many different kinds, flavors, uses, textures, yet the simplest are still amazingly wonderful, just putting butter and brown sugar on a halved butternut and baking - yum! I have a real weakness for cranberries, especially mixed with orange and pecans, too. Am anxiously awaiting my copy of your cookbook - hopefully tomorrow! See ya Sunday!
I love cranberries. I put dried ones in my chicken salad and love them in apple pie. Then there's cranberry nut bread, homemade cranberry sauce and cranberry cookie bars. Yum!
I already made winter squash soup and butternut squash -apple soup. Can't wait to make cranberry relish for Thansgiving along with pumpkin pie, mini apple caramel cake, Pumpkin bread this weekend. You have to love fall
I love apples, squash, pumpkin, and cranberries. The smell of an apple pie baking says "Welcome home" to me. And a pumpkin roll or pie says "Thanksgiving". Just the smell of these wonderful things can transport me back to childhood.
David you did a wonderful job on Rachael's show today. Can't wait for your cook book to arrive.
I love butternut squash cubed and baked (or microwaved) with olive oil and dried dill, if you haven't tried it you are really missing out!!!
For fruits I love the apples, cranberries and pears. I love apple cranberry pie, cran-applesauce, and cran-pear-applesauce. I also can't forget to mention again the David Venable Pear Almond Turnovers. Also add any or all to salads with balsamic vinegarette!
I received my cookbook today. We are having pizza tonight, but tomorrow (Sat) we will be trying your beef stew. More recipies will be sampled as we have a chance to look through it and get some of the basic ingredients. Thank you for including a recipe for Chicken Fried Steak. My husband is very anxious for this one. We have tried to make previously and I think I know what went wrong after reading your directions. You were your adorable self on Rachael this morning.
Hey David,
I love anything Pumpkin. Love cranberries too and squash. I really like to make cranberry white chocolate chunk cookies. Then sometimes I dip half of the cookie in melted chocolate. And also, there is nothing better than a good old fashioned home made apple pie. Happy Fall David. See you Sunday
Squash, apples, pumpkin, cabbage and brussel sprouts!!!!!!!!!!!!!! YUM!!!!!!!!!!!
Hi David,
My favorite Fall fruits are figs and apples. I pick the figs fresh every day from my fig trees out back. I have 2 different varieties and they start ripening in August and last until the first frost. Then I cut the branches down and any figs that are left, I take and put out in the back for the deer and other animals that might want them. My other favorite fruit is the apple. I like the Granny Smith's for pies and the McIntosh for munching.
My favorite fall veggie has got to be the Acorn Squash. I like to cut it in half, scoop out the seeds and put some butter, brown sugar and cinnamon in it and then bake in the oven until the flesh is soft. Tastes like candy.
See you Sunday; looking forward to seeing Rachael Ray.......
Hi David, I love the bounty of fresh apples and pears, and all of the squash varieties. One of my all time favorite ways to prepare vegetables is to roast them at high heat. Butternut squash/apple soup is one of my all time fave's. Love you David!!
I rceived my COOKBOOK today!!
I am trying your PEACH COBBLER first!!!! Then COCONUT CAKE, LEMON CAKE!!
It looks good! A JOB WELL DONE!!
It is nice to see recipes with EVERYDAY ingredients!!
Crystal
David and Mary,
Tonight I made butternut squash and leek soup...It was awesome and a side of steamed cauliflower. The fruits and vegetables are wonderful this year in Texas. Especially love the honey crisp apples. This year the assortment of peppers is wonderful too...the Hatch chilies, and all the Mexican native peppers are wonderful.
Our local farmer's market has the largest selection of everything, we went wild shopping this week and have a kitchen full of vegetables and fruit...and I even lost 3 1/2 pounds last week with no effort (doctor's scales) Low carb and complex carbs are the way to go and developing recipes on the fly to utilize them has been fun and challenging to keep it interesting and fresh each night.
I am making 1/2 turkey, 1/2 beef chili with 3 beans chili. I will be run out of Texas for that but sorry you Texas purists.....I am doing it for the complex carbs...and Sunday night football with the Texans and Packers...should be a fun game......6-0 in the balance....will see you Sunday at the usual time.....
Dave
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