My granola company never took off, but I’m still cranking out batches of this stuff and people are always wanting the recipe.
It’s a great summer snack to have in the glovebox instead of bars. With the nuts and oats, after a handful you’re satisfied until you can get some real food in you.
My recommendation is NOT to mix this with yogurt or milk. In comparison to other granolas, this blend doesn’t have a lot of sugar, so any addition dilutes the barley-there sweetness.
My Famous Granola
Yields about 9 cups or 3 mason jars.
Preheat oven to 325.
- 6 cups rolled oats
- 1 cup shredded unsweetened coconut
- 1 cup chopped almonds seeds
- 1 cup sunflower seeds
- 2/3 cup coconut oil
- 2/3 cup maple syrup
- 2 T cinnamon
- 1 t vanilla
- Parchment Paper
- Big baking pans with sides (Glass is best, but metal will do)
Don’t add them altogether, use each bullet as one blend.
- Dried plums chopped
- Currants (instead of raisins)
- Dried Apricot + Hazelnuts
- Dried and flatted bananas – sliced
- Pistachios (just the meat)
- Raw cashews
I didn’t measure any additions. You just have to make sure not to put in too much.
Line the pans with parchment paper and make sure you have two sides long enough to grab.
Total cooking time varies on what kind of pan you use (metal or glass), what size each pan is, and how they’re placed in the oven. In other words, you just have to watch it for about 45 minutes.
Sit by the oven and stir it about every 10 minutes to avoid the bottom burning.
When it turns golden brown, pull out a spoonful, let it cool, and try it. If it’s still chewy, put it back in the oven.
You’ll know when it’s done.
Take the parchment paper out of the pans and let the granola cool flat on the table.
Pack it up in mason jars or cute bags and gift it to friends, co-workers, teachers. Use it for party favors. People love it!