A lot of granola recipes – I know! It’s a staple in our house so the variations will continue to pop up. I found this recipe in Amy Chaplin’s, ‘At Home in the Whole Food Kitchen’, and it’s loved by all – enjoy!
Granola (Cherry and Coconut)
5 c. large flake oats
1 c. roughly chopped whole almonds
3/4 c. EACH raw pumpkin seeds AND raw sunflower seeds
1 bag (200 g) dried, unsweetened coconut flakes
1 t. cinnamon
1/2 c. EACH brown rice syrup AND maple syrup
1/2 t. salt
1/2 c. coconut oil AND 1 T. vanilla
2 c. dried fruit – I used a 1/2 c. each of golden and regular raisins and 1 c. dried cherries – chopped dried apricots are also recommended
Preheat the oven to 300 and line 2 baking sheets with parchment. In a large bowl, mix together the oats, almonds, both seeds, coconut and cinnamon and add both syrups and the salt to a small pot. Gently heat the syrups until they just come to a simmer, then turn off the heat and stir in the coconut oil and vanilla. Continue to stir until the oil has melted, then pour it all over your dry mix and stir well to combine.
Divide the granola between your 2 baking sheets and bake for 20 minutes, take the pans out, give them a stir and rotate their oven position, then bake for 15, stir and rotate, then another 10 minutes to finish off – this is what worked for me to get golden granola. Divide the dried fruit between the pans and stir randomly over the cooling period to keep the granola separated. Store only when completely cool – this is tastiest with Greek Yogurt!