Here's the granola recipe I made up last night. The flavor was SO good... but since I've never made granola before, I didn't know it hardened after it cools. I only figured that out when a little clump fell off the tray when mixing, and when I went to pick it up a few minutes later... the light bulb came on. Needless to say... it got a little too browned. Enjoy! Comment on it if you get a chance to try the recipe.
Amy's Crazy Good Granola
Ingredients
- 3 cups large flake rolled oats
- 1 cup shredded unsweetened coconut
- 1 cup raw sliced or chopped almonds
- 1/4 cup clover honey
- 1/4 cup agave nectar
- 1/2 cup canola oil
- 1/4 cup raw sunflower and/or pumpkin seeds
- 1/2 cup finely ground flax seed
- 1 tbsp pure vanilla
- splash almond extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon (heaping)
- (optional) 3 cups chopped dried fruit (see the Footnotes)
Instructions
- Pre-heat the oven to 250 F.
- Combine all the dry ingredients, except for the dried fruit, in a large bowl.
- Combine the honey, oil, and vanilla.
- Drizzle the honey mixture over the granola mixture and keep mixing to coat everything evenly.
- Grease two 9 x 13 pans and cover both pans evenly with the granola mixture.
- Cook for 30-40 minutes or until the granola turns golden brown, stirring every 10-15 minutes. Note: granola won't hardened until cooled, make sure not to over bake it!)
- Break up any large chunks while the granola is still warm on the pans.
- Cool the granola completely on the pans.
- Mix in the dried fruits.
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Store the granola in airtight containers at room temperature for 2 weeks, or for longer in the refrigerator.
Footnotes
Options for dried fruit:
1/2 cup each of raisins, dehydrated apple, and dried papaya
1/2 cup each of raisins, dried apricot, and dried cranberries
All dried fruits should be natural, with no added sugars and preservatives.
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