Looking for a quick, ready-to-go yet well-balanced snack? Whether it's for breakfast, an afternoon pick-me-up, or a mid-night snack this granola recipe is delicious and nutritious. One of the best features of this granola is that it keeps it's crunch whether it's stored in the fridge for 2-3 weeks or the freezer for 4-5 weeks so make extra and keep your fridge well stocked! Put it in a mason jar with a hand crafted label and you've got yourself a lovely home-made gift. This recipe is adapted from the ‘Oh She Glows' cook book that is filled with healthy, delicious, vegan recipes and I recommend checking out her book and website; it's pretty great.
Hope you like it as much as I do!
Yield: ~6 cups Prep Time: 15 minutes Cook Time: 38-45 minutes
- 1¼ cups rolled oats (regular not instant - instant has less nutirents!)
- 1 cup whole raw almonds
- ½ cup raw walnuts, halved or pieces
- 2/3 mixed dried fruit (e.g., cranberries, cherries, raisins, apricots)
- ½ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 1/2 cup unsweeted coconut flakes
- 2 tsp ground cinnamon
- ¼ tsp sea salt
- ¼ cup coconut oil, melted
- ¼ cup plus 2 tbsp pure maple syrup and/or honey
- 2 tsp pure vanilla extract
- Preheat oven to 275F. Line a large rimmed baking sheet with parchment paper.
- Place ½ cup of the almonds into a food processor (or high performance blender) and process for about 10 seconds, until a fine meal forms (similar to the texture of sand). Transfer the almond meal into a large bowl.
- In the food processor, combine the remaining ½ cup of almonds and all the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the almond meal.
- Add the oats, dried fruit, pumpkin seeds, sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.
- Mix the maple syrup/honey, melted coconut oil and vanilla and add it to the bowl with the dry ingredients and stir thoroughly until combined.
- Scoop the granola on the baking sheet and spread it into a ½ inch thick layer and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for another 18-25 minutes or more, or until the granola is lightly golden on the bottom and firm to touch.
- Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.
- Store the granola in an air-tight glass jar in the fridge for 2-3 weeks or freeze it for 4-5 weeks.