I mentioned in our weekend recap that Dave make another batch of the granola we like. I wanted to share the recipe with you (and also keep a record of it so we don't lose it again). Don't let granola fool you, a lot of the stuff they sell at the grocery store and in coffee shops is high in fat and sugar. This recipe is light on the sugar and uses coconut oil so it is a bit better than your typical stuff. Eating a modest amount with plain unsweetened yoghurt is another way to make sure you keep it healthy.
The great thing about granola is that you can keep the basics the same, and then mix and match the rest of the ingredients depending on what you like. I'm giving you the actual recipe with some notes about what we did. We buy all of our stuff at the Bulk Barn. Pro tip: bring a 1 cup measure and 1/4 cup measure with you so you can buy only what you need instead of just guessing. This is also a nice recipe to make with kids since they can help measure the dry ingredients and mix them together.
Here is the recipe:
3 cups old fashioned rolled oats (the bigger flakes)
1 cup roughly chopped unsalted raw almonds (or buy the ones that are already sliced)
1/4 cup roughly chopped unsalted raw cashews (Bulk Barn sells cashew pieces)
1/4 cup raw unsalted pumpkin seeds
1/4 cup raw unsalted sunflower seed kernals
2 tbsp flaxseed (we forgot to add it this time)
1/4 cup unsweetened coconut flakes
up to 1 tbsp brown sugar
1/4 cup honey
1/4 cup coconut butter or oil, melted (we use the oil)
1 tsp vanilla
1/4 tsp sea salt
1 cup your favourite unsweetened dried fruit (we like cranberries, cherries and blueberries, although we omitted the fruit this time)
Preheat your oven to 250 degrees F.
In a large bowl, mix together oats, nuts, seeds, coconut and brown sugar.
In a small bowl, combine honey, coconut oil, vanilla and salt.
Combine the two mixtures and spread out over two baking sheets. Bake in the oven for 75 to 90 minutes, stirring two or three times so granola browns evenly. Remove from the oven and add dried fruit. Let cool to room temperature before storing in an airtight container.
The baking time is very important if you want a nice brown and crunchy granola. It takes awhile, but it is worth it.
Try it out, you'll like it.