1 cup almonds, slivered or roughly chopped (or any nut you prefer)
1 cup raw sunflower or pumpkin seeds
1 cup unsweetened coconut flakes (optional)
2-3 tablespoons brown sugar
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice OR ½ teaspoon cardamom
½ cup olive oil
½ cup pure maple syrup or honey*
¾ cup dried fruit, such as apricots or cranberries, finely chopped (optional)
1
1.Wash hands with soap and warm water.
2
2.Preheat oven to 350°F.
3
3.In a large bowl, stir together the oats, nuts, seeds and coconut. Add brown sugar, spices, and salt. Stir well.
4
4.Add the oil and then (using the same measuring cup!) maple syrup. Give it all one final stir to make sure mixture is evenly coated.
5
5.Spread out onto a large rimmed baking sheet. Press lightly to make mixture even.
6
6.Bake for 25-30 minutes. Every ten minutes or so, remove the sheet from the oven and move everything around with a metal spatula.
7
7.Granola is finished when it is evenly toasted and golden brown.
8
8.Allow granola to cool on a rack completely before transferring to resalable bags or jars. If using dried fruit, mix into cool granola before storing.
9
9.Keeps up to three weeks in a sealed container or longer in the freezer.
Great served on plain yogurt, with fruit, or sprinkled on oatmeal.
*Honey should not be fed to infants less than one year of age.
Ingredients
3½ cups old fashioned rolled oats
1 cup almonds, slivered or roughly chopped (or any nut you prefer)
1 cup raw sunflower or pumpkin seeds
1 cup unsweetened coconut flakes (optional)
2-3 tablespoons brown sugar
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice OR ½ teaspoon cardamom
½ cup olive oil
½ cup pure maple syrup or honey*
¾ cup dried fruit, such as apricots or cranberries, finely chopped (optional)
Directions
1
1.Wash hands with soap and warm water.
2
2.Preheat oven to 350°F.
3
3.In a large bowl, stir together the oats, nuts, seeds and coconut. Add brown sugar, spices, and salt. Stir well.
4
4.Add the oil and then (using the same measuring cup!) maple syrup. Give it all one final stir to make sure mixture is evenly coated.
5
5.Spread out onto a large rimmed baking sheet. Press lightly to make mixture even.
6
6.Bake for 25-30 minutes. Every ten minutes or so, remove the sheet from the oven and move everything around with a metal spatula.
7
7.Granola is finished when it is evenly toasted and golden brown.
8
8.Allow granola to cool on a rack completely before transferring to resalable bags or jars. If using dried fruit, mix into cool granola before storing.
9
9.Keeps up to three weeks in a sealed container or longer in the freezer.
