Description
This granola is addictive! At my house, it gets eaten as soon as I can make it. Be warned, you won’t be allowed to only make it once!
Ingredients
- ½ cups Toasted Nuts, Chopped (I Use Almonds And Walnuts Mostly)
- 3 cups Rolled Oats
- ¼ cups Flax Seeds
- ¼ cups Pumpkin Seeds (or Sunflower)
- ½ cups Coconut Flakes (optional)
- ¼ cups Brown Sugar
- 1 teaspoon Sea Salt
- 1 Tablespoon Cinnamon
- ¼ cups Honey
- 1 Tablespoon Vanilla Extract
- ¼ cups Olive Oil
- 1 cup Dried Fruit (I Use Craisins Pomegranate)
Preparation
Preheat the oven to 350 degrees F. Line a regular size baking sheet with aluminum foil. If you haven’t already, toast the nuts (make sure you toast them!!!) The easiest way to do this is to put them on a baking sheet and bake them at 350F for around ten minutes. Just keep an eye on them and make sure to stir them around while toasting.
Next you want to mix together the toasted nuts and all of the remaining ingredients (everything except for the dried fruit). I usually combine the dry ingredients first and make sure that they are well mixed before adding the wet ones. Once they’re combined very well, lay the granola out evenly on the prepared baking sheet and put the sheet in the preheated oven.
The granola takes about 20 minutes to bake, but keep a close eye on it. You will need to stir it numerous times while it’s cooking. I usually bake it 7 minutes, stir, bake 7 minutes, stir, bake 4 minutes, stir, then I bake it 2 more minutes. But keep an eye on it the first time you make it – just to see how your timing will work. You want it to be a nice golden brown.
Allow the granola to cool in the pan and then transfer it into a storage container. Once it’s cooled you can add the dried fruit. Enjoy! We eat it mixed in with yogurt for breakfast all the time.
