Summer may be over, but along with those wintery chills comes the season's greatest treat - delicious and hearty home cooking. The Kinfolk Table is a yummy amalgamation of recipes from folks all across the country striving for simple yet mouthwatering meals that harken back to a different century. From one-pot meals to unforgettable sandwiches, this collection of recipes is curated by people like you, for you - in pursuit of unforgettable, and easily replicable, meals. Find a recipe from the cookbook - Almond-Coconut Granola - below.




Almond-Coconut Granola

Makes 6 cups/500 grams


3 cups (101/2 ounces/300 grams) whole rolled oats

1 cup (6 ounces/170 grams) whole raw almonds, coarsely chopped11-6-2013 10-27-49 AM.jpg

1/2 cup (21/2 ounces/70 grams) whole flaxseeds

1/2 cup (13/4 ounces/50 grams) unsweetened shredded coconut

1/2 teaspoon ground cinnamon

1/3 cup (80 milliliters) vegetable oil

1/3 cup (4 ounces/115 grams) honey

1/4 cup (60 milliliters) fresh orange juice

1 teaspoon (5 milliliters) vanilla extract


Position a rack in the center of the oven and preheat the oven to 300°F (150°C).


Combine the oats, almonds, flaxseeds, coconut, and cinnamon in a large bowl. Whisk the oil, honey, orange juice, and vanilla in a medium bowl. Add the oil mixture to the oat mixture and stir until thoroughly combined.


Spread the granola on a baking sheet. Bake, stirring every 15 to 20 minutes, for 45 to 60 minutes or until golden and dry. Transfer the sheet to a rack and cool completely, about 30 minutes. The granola can be stored at room temperature for up to 2 weeks and frozen for up to 4 weeks.


Tell Me: What's your favorite cold weather recipe?