Delicious crunchy granola recipe adapted from the Rockwood Bakery in Spokane. The secret ingredient is crunchy peanut butter which creates such a wonderful flavor and extra bit of crunch. Top a bowl of fresh, juicy peach slices drizzled in cream or simply sprinkle over yogurt. (This recipe is from my first book, The Farm Chicks in the Kitchen).



6 cups old-fashioned rolled oats

2 cups shredded unsweetened coconut

2 cups pecan halves

1/3 cup canola oil

1/2 cup packed brown sugar

1/2 cup crunchy peanut butter

1/2 cup honey

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Heat the oven to 325 degrees farenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined.

Line a large shallow baking pan with foil. Spread the mixture in the pan. Bake until browned – about 50 minutes – stirring every 10 minutes with a large spatula. Cool in the pan on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.

Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.



Stay-at-home mom, Serena Thompson, dreamed of creating a fun and happy little event to sell her vintage and handmade goods. In 2002, she and some friends held the first event in her neighbor’s barn. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today the event fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces filled with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best vintage & handmade fair in the country. Serena describes it as the happiest on earth.