Tuesday, September 17, 2013
Whether you usually buy cereal or not, you will love this granola! It is loaded with nuts, seeds, coconut, and of course oats and is sweetened only with honey. It's amazing! I've used this granola recipe a lot in the past (which is still a great basic one!), and then I started making up my own concoctions until I found this one recently. Unlike a lot of other granola recipes, this one doesn't require any stirring every 15 minutes in the oven, making it even easier. Just mix it all up and throw it in there. Your house will smell amazing and it will be a long 75 minutes until you can taste it! You can also switch it up with substituting other nuts or seeds and adding dried fruit after it's been baked. Enjoy!
**Dairy-free version: I have also made this using oil instead of butter. Just heat the honey in the microwave and combine with the oil, vanilla, and salt (if using). Works like a charm!
3 1/2 c. old-fashioned rolled oats
1 c. raw sliced almonds
1 c. raw cashew pieces (or pecans or walnuts or a combo)
1 c. unsweetened shredded coconut
1/2 c. raw sunflower seeds
1/2 c. raw pumpkin seeds
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
6 T. unsalted butter** (if using salted, just omit the salt)
1/2 c. honey
2 tsp. vanilla extract
1/2 tsp. salt
Preheat the oven to 250 degrees. Cover a large baking sheet with parchment paper or a silicone mat.
In a large bowl, mix the dry oats, almonds, cashews, coconut, seeds, and spices together. Heat the honey and butter in a small saucepan over medium heat. When butter is melted, remove from heat and stir in vanilla and salt.
Pour the hot liquid over the dry oat mixture and stir together with a large spoon or rubber spatula until evenly coated. Spread the mixture into the prepared pan in an even layer. Bake for 75 minutes.
Remove from the oven and let cool. Break into chunks and store in an air-tight container for up to two weeks at room temperature, or longer in the freezer.
Source: 100 Days of Real Food