Description
A hearty and flavorful granola with plenty of nuts, seeds, and fruit.
Ingredients
Scale
- 3 cups rolled oats (~10 oz.)
- 1/2 cup wheat germ (~2 oz.)
- 1 cup slivered almonds (~4 oz.)
- 1 cup sweetened coconut flakes
- 1/2 cup sunflower kernels (~2.5 oz.)
- 1/4 cup sesame seeds (~1 oz.)
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 8 ounces dried cranberries, chopped
Instructions
- Preheat oven to 300°F. Line 2 baking pans with parchment and set aside.
- In large bowl, mix rolled oats, wheat germ, almonds, coconut flakes, sunflower kernels, sesame seeds and salt; stir to combine.
- In small bowl, beat oil, maple syrup, and cinnamon with wire whisk until well blended.
- Pour liquid ingredients over dry ingredients, stirring with a large spatula until all the dry ingredients are moistened. (Make sure you get to the very bottom of the bowl.)
- Divide the unbaked granola between the 2 parchment lined baking pans. Using the back of a metal spatula, press the granola into the pan.
- Place both baking pans in oven on 2 separate oven racks, one below the other.
- Bake for 15 minutes. Swap the baking pans in the oven, rotating the pan from the top shelf to the bottom shelf; bake 15 to 20 minutes longer, until golden brown. The granola will still be moist, but will dry as it cools.
- Return the warm granola to the large bowl and stir in the dried cranberries.
- Spread the granola back onto the baking sheets and let granola cool completely.
- Gently break mixture part and store in tightly covered container for up to 4 weeks.
Notes
Don’t add the dried fruit into the granola before you bake it. The fruit could develop a burnt taste. Serve granola with milk for breakfast, as a topping for yogurt for lunch, or even as a topping for ice cream for dessert. It even makes a crunch snack on its own. It is easy to double this recipe.
Nutrition
- Serving Size: 3/4 cup