Homemade Granola

Store bought granola tends to make me cringe. It could be the cost, the ‘implication’ that you’re eating healthy…but with the needlessly added excess salt, sugar, fats and sometimes even chemicals, I’d rather skip the packaged stuff and eat the real thing. And this recipe is the real thing!

Homemade Granola

Special Note: Most recipes call for the dried fruit (like raisins) to be added before the granola is baked. I like to add the dried fruit after baking because then it is less likely to dry out, or even burn, the juicy dried fruit. I often mix and match the dried fruit and added nuts and seeds in this recipe while keeping the quantities the same.

Ingredients:

• 1c whole raw almonds

• 1/2c raw walnut halves or pieces

• 1 1/4c rolled oats

• 1c mixed dried fruit ( I used chewy raisins and yummy pineapple in this batch…and I often use chewy craisins)

• 1/2c raw pumpkin seeds

• 1/4c raw sunflower seeds

• 1/3c shredded unsweetened coconut (sometimes I use sweetened coconut if it’s what I have on hand)

• 2 tsp cinnamon

• 1/4 tsp fine grain salt

• 1/4c pure maple syrup

• 1/4c coconut oil, melted

• 2 tsp pure vanilla extract

Instructions:

1. preheat oven to 275 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone liner.

2. Place 1/2c of almonds in food processor and process for about 10 second, until a fine meal forms (don’t over process or you will get almond butter). Transfer meal to a large bowl.

3. In food processor, combine remaining 1/2 c almonds and all of the walnuts, process for about 5 seconds. You’ll get large and small pieces, which is good. Add mixture to the bowl with the ground almond meal.

4. Add oats, pumpkin seeds, sunflower seeds, shredded coconut, cinnamon and salt to the large bowl. Stir to combine.

5. Melt the coconut oil in a small pot. Add the maple syrup and the vanilla extract. Stir to combine. Add to the dry ingredients and stir until combined.

6. With a spatula, spread the granola into a 1/2” layer on the lined baking sheet and press down to compact slightly. Bake for 20 minutes and then turn to bake for another 15 - 20 minutes until lightly golden and firm to the touch.

7. Cool for at least one hour before breaking into clusters.

8. Once completely cooled, add chewy dried fruit of your choice :).

9. Store in an airtight container in fridge for 2 - 3 weeks or in freezer for 5 - 6 weeks.