Julie’s Granola
by: basic recipe from food.com
Nutrition Information
- Serves: 30
- Serving size: 4 oz
Cuisine: breakfast, snack
Prep time:
Cook time:
Total time:
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
- Preheat oven to 350°
- Combine all dry ingredients in a large bowl
- Heat wet ingredients in a sauce pan until mixed, but do not boil
- Add wet ingredients to dry, stir until well mixed
- Spread in a thin layer on five 13×9 jelly roll pans
- Bake 45 minutes, stirring occasionally
- 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.