An amazing way to start your day! One of my favorite parts about this recipe is that is last for so long, if I double this recipe is last for 3 months. It is delicious with almond or soy milk and add your favorite fruit.
Yield: 9 cups of granola
- 6 cups gluten-free oats (Check the label!)
- 1 cup silvered almonds
- 1 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 3/4 teaspoon salt
- 3/4 cup coconut oil, melted to a liquid (or substitute extra virgin olive oil)
- 3/4 cup macadamia nut butter or almond butter
- 1/4 cup plus 2 tablespoons honey (or substitute maple syrup)
- 3/4 cup golden raisins
Preheat oven to 300 ◦F. Line two baking sheets with parchment paper. In a large bowl, toss together oats, nuts and salt (leave out the raisins) In a medium bowl, gently whisk together the melted coconut oil, nut butter and honey. Pour the oil mixture over the oats and nuts and stir well. Make sure that every bit of oats and nuts is covered in some of the oil mixture.
It is the baking of the granola that is an art. Spread the granola mixture onto the two baking sheets from edge to edge, make sure this layer is thin and even (approx. ¼ inch thick). I suggest only baking one pan at a time, unless you have a convention oven. Bake for 15 minutes and carefully remove the pans from the oven to toss and stir the oats. This will ensure that the mixture cooks and browns evenly. Bake for another 10 minutes. Remove and stir. Repeat until mixture has cooked a total of 30 minutes and the oats are dark and golden. Allow to cool completely before tossing in golden raisins and storing in an airtight container. I can’t emphasize enough that you need to be very vigilant during the baking, if the granola burns….you have to start all over (this comes from years of burning granola experience).