Grand Granola Recipe
Store-bought granola often contains too much sugar or not enough nuts. This recipe offers a perfect balance of crunch and sweet and keeps well for a couple of weeks.
Preparation time: 10 minutes, plus soaking
Cook time: 45 minutes
Yield: 6 servings
2 cups raw almonds
1 cup raw, unsalted pumpkin seeds (pepitas)
1 cup sunflower seeds
1/2 cup sesame seeds
1 cup raisins
1/2 cup unsulfured dried apricots
1 cup rolled oats
1 tablespoon vanilla extract
1/4 cup coconut oil, warmed to liquefy
1 teaspoon cinnamon
1/4 cup real maple syrup
1/2 teaspoon salt
Combine the almonds, pumpkin seeds, sunflower seeds, and sesame seeds in a large mixing bowl. Cover with water and soak for 6 hours, or overnight.
Preheat the oven to 250 degrees and line two baking sheets with parchment paper. Drain the soaked nuts and seeds with a fine meshed strainer.
Combine the raisins, apricots, and oats in a food processor. Pulse once or twice until coarsely chopped. Add the nuts and seeds to the chopped fruit and pulse until coarsely chopped.
Combine the vanilla, coconut oil, cinnamon, maple syrup, and salt in a large mixing bowl. Whisk well to combine. Add the chopped nut mixture to the liquid and stir well to coat.
Spread the granola into a thin layer on the baking sheets and bake for 45 minutes. Stir the mixture as it’s baking with a wooden spoon to break up the chunks a couple of times.
Cool to room temperature and serve with plant milk. Store in an airtight container for up to 2 weeks.
Feel free to mix in coconut flakes or other nuts that you may have lying around. Pecans are especially good in this recipe. Soaking the seeds makes them easier to digest.
Per serving: Calories 886 (562 from Fat); Fat 62g (Saturated 14g); Cholesterol 0mg; Sodium 115mg; Carbohydrate 69g (Dietary Fiber 14g); Protein 26g.