I've always loved granola, especially the kind that is perfectly crunchy, dense, and full of extra goodies like nuts, seeds, and dried fruit. It's perfect on top of full fat yogurt, mixed in with a fresh batch of homemade almond milk, or let's be real here, just by the handful!! This recipe was inspired by one that I found on The Kitchn, and I have adapted and made it time and time again over the years. It makes a great gift too!
Ingredients:
4 cups old fashioned gluten free oats (I used One Degree Organics, Sprouted)
2 cups raw mixed nuts and seeds (cashews, almonds, hazelnuts, pecans, and sunflower seeds are some of my go-to’s)
1 cup unsweetened shredded coconut
1 cup unsweetened mixed dried fruit (blueberries, cherries, golden raisins, currants, chopped apricots, and cranberries are some of my favs)
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/2 cup coconut oil, melted (or ghee)
1/2 cup pure maple syrup (or honey)
1 tsp pure vanilla extract
Instructions:
1. In a large bowl, mix together the melted coconut oil, maple syrup, and vanilla. Stir in the salt and spices. Add in the oats and stir thoroughly to combine.
2. Spread the oats out in a single layer over 1-2 large baking sheets lined with parchment paper or a silicone mat.
3. Bake at 350 for around 45 minutes (or to preference), stirring every 10-15 minutes.
4. When everything is starting to toast and is a light golden brown, add in the nuts and seeds. (This is usually at around the 30 minute mark for me.) Stir to combine, then pop back in the oven for 10 more minutes.
5. Pull it all out and add the coconut, then roast for 5 final minutes. Keep in eye on it, because that coconut will toast quickly.
6. Remove the pan(s) from the oven and stir in the dried fruit. Be sure to let the granola cool completely before transferring to a storage container.
Now just try not to eat it all at once!!