Wonderfully delicious granola! I have been trying and trying to get the recipe just the way I like it and I finally did. The smell of it baking is wonderful and warming to the senses. Warm vanilla and cinnamon aromas will fill your house while you wait.
Granola is simple and good for you. It makes a fantastic snack and a wonderful breakfast cereal as well. Unfortunately it also costs a lot if you purchase organic granola at the store. Save some cashola $$$ by purchasing your oats in bulk as well as your flax seeds, coconut and slivered almonds. You can invest in some simple oils which you will end up using around the kitchen or just save them for your weekly granola making. Ghee, coconut oil and grapeseed oil are kitchen staples around our kitchen. These oils retain flavor and nutrition when heated.
You can add all sorts of tasty extras into the batch, make it just how your taste buds love it. I use coconut, raw golden flax seeds, thick organic oats, and slivered almonds as my base. After several attempts at cooking this at 350 degrees, I finally have a good batch of time and temperature at 300 degrees for 50 minutes. We enjoy our granola plain, or with mil/yogurt and fresh seasonal fruit!
- 4 cups organic thick oats
- 1/2 cup golden raw flax seeds
- 1 cup coconut, shredded and sweetened or raw and grated
- 1 cup slivered almonds (play almonds in colander first to sift out smaller pieces that may burn)
- 1/4 cup ghee
- 1/4 cup grape seed oil
- 1/4 cup coconut oil
- 3 TBS Brown Sugar (optional) this is sweet enough just with the syrup, adds more flavor than sweetness.
- 3/4 cup maple syrup
- 2 tsp. vanilla
- 1 tsp good sea salt (we use pink and LOVE it)
- 1 tsp good Vietnamese cinnamon ( I like the flavor as it is deeper and darker than most on the market)
- Oven on to 300, line large rimmed baking sheet with parchment paper.
- Toss first four ingredients in large bowl.
- Melt over stove the oils and pour over mixture.
- Stir in Maple syrup, sugar, vanilla, cinnamon and salt.
- Stir well and place ingredients over the sheet and slip into the oven.
- Stir every 15 minutes and pull out at 50 minutes.
- Let cool completely and then store in Tupperware or other seal-able container.