Wet Ingredients:
- 1/2 cup honey
- 1/2 cup agave syrup (or skip the agave and use 1 cup honey total, OR use 1/2 c.brown sugar)
- 1/2 cup water
- 1/2 cup canola oil
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cardamom
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp fresh ground pepper
Dry Ingredients:
- 5 cups rolled oat flakes (what are rolled oats?)
- 1 cup slivered almonds
- 1 cup pumpkin seeds (or sunflower)
- 1/2 cup wheat germ
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup quinoa (or sesame seeds)
- 1 cup diced dried apples
- 1 cup golden raisins
- Preheat oven to 300°F. Prepare two large cookie sheets with a sheet of parchment or non-stick spray.
- Mix together the honey, agave, water, oil, and spices in a small saucepan.
- Heat until sugar is dissolved, stirring occasionally. It’s okay if it comes to a boil, but don’t keep it at a boil.
- Stir together dry ingredients. Add wet mixture to dry ingredients and stir to combine. Split between the two sheets.
- Bake at 300°F for 15 minutes. Reduce heat to 275°F and rotate pans. Use a spatula to turn the granola and scrape any darkening bits off the bottom of the pan. Bake for another 15 minutes.
- Turn off oven and leave granola in oven until completely cool.
- Store in an airtight container. Makes 2 quarts.
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