- 2 cups blanched, sliced almonds
- 1 cup pecans
- 1 cup chopped walnuts
- 1 cup sunflower seeds
- 1 cup pepitas (shelled pumpkin seeds)
- ¼ cup sesame seeds
- ¼ cup ground flax seed or flax seed meal, [or almond meal]
- ¾ cup unsweetened coconut flakes
- ½ cup honey
- 6 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon sea salt or kosher salt
- ¾ to 1 cup dried cranberries, raisins or other dried fruit
- Preheat oven to 275˚F. Lightly grease a sheet pan or, for easy clean up, line a sheet pan with parchment paper or foil. If you use foil, lightly grease it.
- Combine all the nuts and seeds as well as the coconut in a large bowl.
- Over low heat, combine honey and coconut oil until heated through. (You can also heat the honey and coconut oil in the microwave on high heat for 90 seconds.) Remove from heat and stir in vanilla, cinnamon and cloves, ginger and salt.
- Pour over nut/seed mixture and mix well. Be sure to scrape all the good honey/oil mixture that’s left in the bowl. Spread mixture onto prepared baking sheet.
- Bake for about 45- 60 minutes or until golden brown, stirring every 15 minutes to keep granola at the edges of the pan from burning. Watch carefully after 45 minutes as ovens vary. Once the granola is a nice golden brown, remove it from oven and allow to cool**.
- Add dried fruit after granola has cooled.
Feel free to experiment with different types of nuts and seeds. Keep the total proportion about the same but have fun with your favorites.
The spices are quite flexible. We really like this combination but you could also use nutmeg, allspice, pumpkin pie spice or apple pie spice in amounts to suit your taste.
One last thing, if you like your granola more clumpy, don’t stir it right after it comes out of the oven. Just let it cool on the sheet pan and then break it apart. If you like it more loose, give it a good stir when it comes out of the oven and again after about 10 minutes.
recipe and photo – thecafesucrefarine.com