This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put in either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
- 3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces
- 1 cup unsweetened shredded coconut (I could only find unsweetened at Earthfare)
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw hulled sesame seeds
- 2 tablespoons ground flaxseed
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon grated or ground nutmeg
- 5 1/2 tablespoons unsalted butter
- 3/4 cup honey
- 3/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- Also need – parchment paper
- Place an oven rack in the lower-middle position and heat the oven to 250 degrees. Line a large rimmed rectangular baking sheet with parchment paper and set aside.
- Place the oats, almonds, cashews, coconut, seeds and spices in a large mixing bowl and toss to combine.
- Heat the butter and honey together in a small saucepan over low heat until the butter melts. Stir in sea salt and vanilla. Remove from the heat.
- Pour the hot liquids over the dry ingredients and stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist. Turn the granola onto the prepared pan and press firmly with a spatula to create an even layer, about 1/2 inch thick. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour and 15 minutes. (The granola will become crisper as it cools.) Cool completely in the pan, then lift an edge of parchment and break the granola into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in plastic bags or air tight container at room temperature. The granola will keep at the height of its texture and flavor for 2 weeks. Serve with dried or fresh fruit and milk or yogurt, or eat out of hand.
Makes about 3 pounds
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