This is one of my all-time crowd pleasers. Everybody in my family is always begging for more, including all the grandparents when they come for visits!
FAVORITE GRANOLA
Serves 8
INGREDIENTS:
3-4 cups gluten-free rolled oats
1/2 cup raw sunflower seeds
1/2 cup chopped nuts (walnuts or pecans work great)
1/4 cup sesame seeds
1/2 cup organic virgin coconut oil, gently melted
1 Tablespoon carob powder *
1 teaspoon cinnamon
1/2 cup coconut sugar, brown rice syrup, or scant 1/2 cup raw honey
1/2 teaspoon sea salt
Set aside any combination of the following:
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped dates
1/2 cup dried unsweetened cranberries
PREPARATION:
1. Preheat oven to 350.
2. In a large bowl, mix together the oats, sunflower seeds, nuts, sesame seeds. In a medium bowl, whisk together the oil, carob powder, cinnamon, sweetener, and salt. Add this mixture to the large bowl and combine well.
3. In a lasagna pan or on 2 flat cookie sheets, spread the mixture evenly and bake for 15-20 minutes, until the top layer is browned. Then, flip/mix with a spatula and place back in oven for another 8-10 minutes. Remove from oven. The mixture will be moist, but will dry and harden as it cools. Mix in dried fruit ingredients and let cool, stirring every so often to prevent clumping. Store in an air-tight container.
(Alternately, you can place all initial ingredients in a slow cooker or crock pot overnight and add the fruit in the morning. This is one of my favorite time savers!)
* Carob powder adds a lovely sweet and malty flavor to this recipe. If you can’t easily find it, no worries! Just omit it.
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