CRUNCHY HOMEMADE

GRANOLA

 

This granola recipe has it all: crunchy oats, fragrant coconut flakes, more dried fruit than you’ll know what to do with, all rounded off with the perfect, slight sweetness from the maple. This has been a staple in our homes since Dak and I lived together- I often would make a batch and leave it to cool on the counter, only to find her picking out all of the goodies when I came back into the room. Feel free to customize the nuts and dried fruit to suit your preferences, and just try to keep this in the house longer than the week- we doubt you’ll be able to do it. — Ju

 
 

Ingredients

  • 4 cups old fashioned rolled oats

  • ¾ cup sunflower seeds or pepitas

  • 1 cup nuts, chopped (pecan, cashew, almond, walnut or macadamia)

  • 1 ½ cups unsweetened shredded coconut

  • 1 ½ cups dried fruits (dates, figs, prunes, raisins, craisins, mango etc.)

  • ¼ cup chia seeds (optional)

  • ½ tsp cinnamon

  • Zest of 2 oranges (or lemons)

  • Pinch of salt

  • ¾ cup maple syrup

  • ¼ cup coconut oil

 

Instructions

Preheat oven to 300 degrees F and set aside two prepared baking sheets.

  1. Combine oats, seeds, nuts, coconut, chia seeds, orange zest, cinnamon and hearty pinch of salt in a large bowl.

  2. In a saucepan, heat maple syrup and coconut oil over medium low until combined. Pour syrup mixture over dry ingredients and stir to completely coat.

  3. Divide mixture between the two baking sheets and spread into a thin layer. Bake, stirring the sheets every 15 minutes or so for about 45 minutes, until golden brown**. BUT after the oatmeal has been in the oven for 20-30 minutes, add in the fruit. This will keep it from drying out in the oven.

  4. Remove sheets from oven and cool completely. Store granola in an airtight container.

NOTES

**Granola will continue to bake as you remove it from the oven—try removing it when it becomes lightly golden brown as it will finish cooking while it cools.