GRANOLA II

 

Contributed by Marcia Ogden

• 4 C Oats (pulse two of the cups in a blender for only about 2 pulses) 

Put all the oats on a large cookie sheet or in a large roasting pan. If you double this use two pans so it isn’t a thick layer that won’t bake well.

Add to oats:

• 1 c chopped almonds
• 1/2 c sunflower seeds
• 1/2 c brown sesame seeds (I don’t like sesame seeds in granola so I just put an additional ½ c of coconut into the oats. Sesame seeds make it too much like chicken mash.)
• 1/2 c pumpkin seeds
• 1/2 c large coconut (I buy the large ribbon coconut found in the bulk room at Good Earth. It is unsweetened.)

Mix the following ingredients in a small saucepan then heat until warm and liquid:

• 1 1/2 t. cinnamon
• 1/2 c. honey + 1/4 c. Agave syrup (or just use 3/4 c. honey total). If this is too sweet reduce Agave by 2 T. I used the sweeter version.
• 1/3 C. oil, I use the 'light' olive oil from Costco.
• 1 1/2 t. vanilla

Pour this mixture over the oat, seed, and nut mixture, and stir well until everything is coated. Bake in a 275° pre-heated oven for 1 hour stirring well every 15 minutes. If you want it toastier you can bake it at 300° for the first 15 minutes then turn it down to 275° always stirring every 15 minutes.

You can add raisins or craisins or dates when it is finished baking. We generally don’t since it is already sweet enough. If I make big batches I will bake it at 300° for 30 minutes stirring at the 15-minute mark. Then I turn it down to 275° for another 30 minutes, always stirring every 15 minutes.