This is so yummy. Love this with my Creamy Dairy Free Yogurt. It is so crunchy and great to eat as a snack or breakfast. The topping/sauce can be switched up with my Great Grain Free Granola recipe if you prefer using honey rather than maple syrup as this recipe calls for. Check it out.
GRANNY’S GRANOLA
May 24, 2016
: 1 large canister
: 15 min
: 45 min
: 1 hr
Ingredients
- 2 cups natural raw coconut no sugar
- 3 cups gluten-free oats
- 1/2 cup skinned almonds slivered
- 1/2 cup macadamia nuts roughly copped
- 1/2 cup cashews roughly chopped
- 1/2 cup walnuts roughly chopped
- 1/2 cup brazil nuts roughly chopped
- 1/2 cup pumpkin seeds
- 1/2 cup flax seeds
- 1/2 cup sesame seeds
- 1/2 cup hemp seeds optional
- 1/2 cup raw sunflower seeds
- 4 tbsp chia seeds
- 1 cup dried chopped fruit optional - added just before storing
- Topping/Sauce
- 3/4 cup organic maple syrup
- 4 tsp oil coconut, macadamia, ghee or light olive
- 2 tsp homemade vanilla
- 1 tsp Himalayan salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground mace
- 1/4 tsp cardomom
- 1/4 tsp ground ginger
Directions
- Step 1 Heat oven to 300 degrees. Prepare a cookie sheet with baking paper.
- Step 2 Heat the maple syrup, oil, vanilla, and spices in a saucepan Medium/low for about 5 minutes. Don’t let it boil.
- Step 3 Mix all the grains and nuts well in a large bowl while the sauce is heating.
- Step 4 Pour the topping/sauce slowly over the dry mixture of oats, seeds, and nuts. Make sure they are all well covered, and topping is incorporated throughout.
- Step 5 Spread out onto the cookie sheet and place in the oven. Bake for 30-45 minutes. Be sure to stir it a few times while it is cooking.
- Step 6 When the top is slightly toasted, remove it from the oven. It might seem wet and sticky. It will dry as it cools. Set on the counter for an hour.
- Step 7 Add your chopped mixed dried fruit into the cooled granola and store in an airtight 1-gallon container.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.