This is truly a great granola recipe. It's versatile because you can swap out the suggested dried fruits and nuts with whatever you have on hand (maintaining the same proportions) and it will still be yummy. For instance, I like pepitas better than sunflower seeds and sometimes I sub in raisins for the dried cranberries. If you are avoiding dairy, use grapeseed oil in place of the melted butter and skip the milk powder. You can also use some agave nectar or maple syrup in place of half the honey.
I like to eat granola over plain yogurt for breakfast, or anytime as a snack. A clean dry tomato sauce jar filled with crunchy granola makes a great gift!
Best Granola Ever
Adapted from Yummy Supper by Erin Scott
Makes 8 cups
2 1/2 cups old-fashioned oats (I use Trader Joe's gluten-free oats)
1/2 cup sesame seeds
1/2 cup almond slivers or slices
1/2 cup pepitas
1/2 cup sweetened dried cranberries
1/2 cup unsweetened flaked or shredded coconut
1/2 cup flour (I use Cup4Cup for a g-free version)
1/2 cup dry milk powder
4 Tblsp melted butter
2 Tblsp melted coconut oil
2 Tblsp olive oil
2/3 cup honey, warmed slightly in the microwave
pinch of sea salt
Preheat oven to 275 degrees.
In a large bowl combine all the dry ingredients. In a large measuring cup melt the butter and coconut oil. Add the olive oil and the honey, stir well and add to the dry ingredients. Combine well.
Spread the mixture on a large baking sheet. Don't spread it too thin. Bake for 20 minutes.
Remove the pan from the oven and mix to ensure even browning. Bake 10 minutes more.
Mix the granola again, and bake another 10 minutes. The granola should be golden brown and cooked through. Let cool on the baking sheet. When cool, the clumps will firm up and the oats will crispin. Store in an airtight container to maintain the crispy-chewy texture.