Granola
This recipe has been a stable for our breakfasts lately. We like to serve this on top of greek yogurt with fresh fruit.
Time: 25 mins
Difficulty: 1/5
Tested: YES
Yields: 8 cups
Ingredients
Granola Base
4 cups old-fashioned rolled oats
1 1/2 cups raw sliced almonds
1/2 cup unsweetened coconut flakes
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup melted coconut oil
1/2 cup maple syrup or honey
1 teaspoon of vanilla extract
Mix-Ins
2/3 cup dried fruits, chopped into small pieces
*Favourite mix-ins combinations:
Tropical: Dried Mango, Dired Cranberries and Candied ginger
Mid-Summer: Dried Cherries, Dried Apricots and Substitute 1/2 cups of the raw almonds with walnuts to be baked with the base
Method
1. Preheat oven to 350*F and line a large baking sheet with parchment paper.
2. In large mixing bowl, combine all the dry ingredients of the granola base (oats, almonds, coconut flakes, salt and cinnamon).
3. Melt coconut oil until completely liquid and pour into bowl with dry ingredients. Add in the maple syrup and vanilla. Mix well, until every oat and nut is lightly coated.
4. Spread the granola onto your prepared baking sheet and use a large spoon to spread it in an even layer.
5. Bake until lightly golden, about 20 to 25 minutes. The granola will further crisp up as it cools. While the granola bakes, chop the dried fruit to small bite-sized pieces.
6. Let the granola cool completely, undisturbed (at least 45 minutes). Once cooled, break the granola into pieces with your hands into a large bowl. Mix in the chopped dried fruit of choice.
7. Store the granola in an airtight contained (or Ziploc) at room temperature for 1 to 2 weeks.