Snickerdoodle Granola

 I could have sworn I posted a granola recipe before, but I can't find it, of course. I had a craving for snickerdoodles and baked apples the other night, but being that DH and I are trying to get back on track with healthier habits (cold weather+ a lot of food holidays+ constant trade off of illness = lazy couple) that wasn't such a great idea. Instead I tossed a chopped apple in the skillet I used to make this with a little bit more cinnamon and made this recipe. A much better decision.

Like my oatmeal, this is a good basic granola. Add some cocoa powder for Mexican hot chocolate oatmeal, add more dried fruit for a trail mix granola, candied  ginger and dried carrot and pineapple for a carrot cake granola (I do have a thing for a good carrot cake.)

You Need:
1 tsp vanilla extract
1 T coconut oil
1 T honey or agave
4 T brown sugar
1 flax egg (or hen's egg)
2 C rolled oats
1/2 C pecans, chopped
1 t salt
1.5 T cinnamon

1. Preheat oven to 300 F and line a baking sheet with foil
2. Heat together the vanilla, oil, and sweeteners until the oil is melted and a syrup forms
3. While that is melting, thoroughly mix together the dry ingrediants.
4. Toss all ingrediants, minus the egg together until thoroughly coated
5. Mix in remaining egg and spread mixture on baking sheet
6. Bake for 20-30 minutes, stirring occasionally until the oats are crisp and toasted
7. Let cool for at least 10 minutes to allow some clumps to form. Toss in 1/2 C dried cranberries, if desired
8. Store in an airtight container, it will keep for at least two weeks.