This recipe creates a delicate, crisp, not too sweet, nutritious and delicious granola. Feel free to switch nuts, seeds, even oils or sweetening to your personal preference. I do think you’ll find the balance of oats to other ingredients good, however, so be careful to keep a similar balance. I admit, that I sometimes use more oats when I’m being mindful of costs, and it’s still terrific. Especially wonderful layered with Greek yogurt and fresh fruits as a breakfast or dessert parfait.
7 cups rolled oats (not instant) – Bob’s Red Mill oats are especially good
1 cup dried, unsweetened coconut
1 cup coarsely chopped walnuts
1 cup coarsely chopped pecans
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup flax seed meal
1 cup pure maple syrup
1/4 cup coconut oil
1/4 cup organic or good quality unsalted butter
1 tablespoon Rain’s Choice vanilla extract
2 teaspoons ground bourbon vanilla bean powder
Cinnamon or nutmeg to taste (optional)
Preheat oven to 225 – 250 degrees F.
In a large bowl mix first 7 ingredients until everything is well distributed.
Place a saucepan over medium heat and add maple syrup, coconut oil, and butter and heat until butter and coconut oil are completely melted. Remove from heat and add vanilla extract and ground vanilla bean powder plus cinnamon and nutmeg if using. Blend well. Pour slowly over dry mixture while stirring with a large wooden spoon. Scrape balance of liquid into the bowl and continue to blend until everything is equally moist.
Spread onto cookie sheets. To shorten baking time, use an extra sheet or two so that granola dries evenly. Bake in oven between 1 and 2 hours, depending on thickness of the granola and heat of oven. Stir every 15 – 18 until done. Allow to cool, then store in an airtight container.
Makes approximately 13 cups of granola.