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Julie’s Granola

Julie's Granola
 
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Nutrition Information
  • Serves: 30
  • Serving size: 4 oz
Cuisine: breakfast, snack
Prep time: 
Cook time: 
Total time: 
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This kept Julie going while she hiked the AT. Makes over 3 pounds.
Ingredients
Dry:
  • 5 cups gluten free organic oats
  • ¼ cup flax seed
  • 1-1/2 cups shredded coconut
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¾ cup slivered almonds
  • ¾ cup other nuts (pecans or cashews or hazelnuts, whatever you have)
  • ½ cup pumpkin seeds (optional)
Wet:
  • ½ cup honey (raw Vermont honey is best of course)
  • ⅓ cup oil
  • ¼ cup maple syrup (VT grade B)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla
Fruit:
  • 1 cups dried fruit (raisins, dried cranberries, dates, or even candied ginger)
Instructions
  1. Preheat oven to 350°
  2. Combine all dry ingredients in a large bowl
  3. Heat wet ingredients in a sauce pan until mixed, but do not boil
  4. Add wet ingredients to dry, stir until well mixed
  5. Spread in a thin layer on five 13x9 jelly roll pans
  6. Bake 45 minutes, stirring occasionally
  7. Cool then add dry fruit
Notes
Lately I've been mixing the granola without nuts, then dividing it into 2 or 3 bowls and adding different nuts to each smaller batch. Later I can also add different fruits to different batches also. Some possibilities: cashew-raisin, hazelnut-cranberry, cashew-ginger.

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