My kids and those who have tasted the goodness that is “My Granola” get excited when I mention that it’s “Granola Day”. This recipe is ridiculously easy to make but it takes a long time. Therefore, it earns its own special day. Granola Day, btw, is a good time to invite people over. It makes your whole house smell divine!
I first started with this recipe from Against All Grain’s, Danielle Walker. I adapted it and do my “little bit of this, little bit of that, more of this” thing. (And that’s the recipe for making love – do you know this song by Harry Connick, Jr.? It’s one of my favorites to play when I’m cooking.) I know the “dash of this and that” method drives devout recipe followers nuts but it’s my way. So if you need a set recipe to follow, use AAG’s. It’s absolutely delicious!
You can’t go wrong with this recipe, though. Leave the basics the same but switch out the nuts, seeds, and fruits per your preference. The main thing you’ll need to pay attention to is that have a good balance between your wet ingredients and the dry ingredients.
*I prefer to use organic, local and gluten-free ingredients as much as possible.
*This recipe makes a lot but since it takes so long to cook, it’s best to make a lot.
*Measurements for the ingredients are not precise. (My apologies to all you recipe rule followers out there.)
6 cups of raw oats (I use one big bag of Bob’s Red Mill Gluten Free Oats)
2 cups raw slivered/sliced almonds
1 cup raw pumpkin seeds
2 cups raw unsweetened coconut flakes
1/2 cup coconut palm sugar
2 tbsp cinnamon
2 tsp sea salt
1 cup honey
1 cup melted coconut oil
2 tbsps vanilla
Add after baked and cooled:
3 cups of dried berries (I prefer cranberries, blueberries and sometimes use pomegranate).
Clear your schedule, find a side project to work on or a good movie or two, preheat oven to 250F,
1. In a large bowl, stir together dry ingredients.
2. In a separate microwave-safe bowl, melt coconut oil. Then add in remaining wet ingredients and stir together.
3. Pour the wet ingredients over the dry ingredients and stir together to make sure all dry ingredients are coated fairly well.
4. Pour entire mixture onto one very large, *parchment-lined baking pan or two smaller (but still large) baking pans.
5. Bake at 250 for 3-4 hours, turning it every 20 minutes for even browning. The time is up to you. It will depend on how brown you want it to be. The granola will a little soft but it will crisp up as it cools. (Settle into your project or movie. Set your timer! I forgot to do that once. If it weren’t for a friend coming to the rescue, I would have missed seeing Wicked at the theater because I would have had to drive home to keep my house from burning down.)
6. Stir in dried berries and cool completely.
7. Store in an airtight container.
I enjoy this most over my favorite vanilla yogurt but it’s delicious as a cereal with your favorite milk (or milk drink) or as a munchie. It makes a fabulous road trip/travel snack.
*The parchment is not necessary but if you don’t use it then be sure to coat your pan with cooking spray or something beforehand. The parchment paper will also help you not make such a mess when dumping it into your storage container afterward.