We both love granola. It is considered a must-have staple in our household. We have tried many different brands, and have found some delicious ones, but finally decided to try making our own – and haven’t gone back! Sunday afternoons are perfect for leisurely cooking, gardening and granola making! There are so many variations and ingredients and it has been fun to experiment and find what we like best. We based our original recipe on this one from Mark Bittman due to its looseness and flexibility. After a few trials we refined it to include our favorite ingredients and ratios of grain/sweetener/nuts/fruit. Ours is on the less sweet side, as it is always easy to add fresh fruit or a drizzle of honey just before eating.
Sunday Granola // 8 cups, roughly
6 cups rolled oats
1 cup roughly chopped almonds
1 cup roughly chopped pecans
1/4 cup chia seeds
1/8 cup flax seeds
1 to 1 1/2 cups shredded coconut
1 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
1 tsp vanilla
1/2 cup melted coconut oil
1/2 to 3/4 cup maple syrup*
1 cup chopped dried cherries or dried apricots
Heat oven to 375°
Mix all ingredients except dried fruit together in a large bowl, mixing until coconut oil and maple syrup is distributed throughout. (Don’t worry if it doesn’t seem to coat every grain- it will still get nice and crunchy!)
Divide between two cookie sheets and spread evenly across pan. If your oven is large enough, you can do both pans at once, though you will need to rotate/mix a little more frequently. Bake for 10-15 min, depending if you have two pans or one. Remove pan from oven, and using a spatula, mix thouroughly, making sure that any granola at the edges of the pan gets mixed into the middle. Bake for another 10 minutes, repeat mixing process, bake another 8-10 min. At this point, the granola should have an even toasty brown color and feel dry to the touch. Add in chopped dried fruit. Cool completely before putting in a container. (We have found to maintain crunchiness, the best container is almost but not completely airtight)
Serve with plain yogurt, fresh fruit and cacao nibs!
Don’t be afraid to experiment with ingredients, different sweeteners like agave or honey, different fruit/nut combinations!
*Note: We have made some batches with half maple syrup and half homemade Noble Fir Syrup that were amazing- recipe inspired by Local Milk’s Balsam Fir Syrup and adapted to use our Pacific NW trees!