Granola

I often find myself using up whatever nuts, seeds and dried fruit I have on hand when making this granola. A few hazelnuts make a tasty addition, as does large shreds of dried coconut. For this recipe I use extra virgin olive oil but untoasted sesame oil works well too. Whatever oil you use just make sure that it’s cold pressed and unrefined.

Since I like to keep sweeteners to a minimum, I often leave out the maple syrup but you can add more if you like a sweeter breakfast.

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Ingredients: 
10 cups oats

3 cups raw almonds, chopped
1 cup pumpkin seeds

1 cup sunflower seeds

1 cup sesame seeds

1 ½ tsp cinnamon

1 cup extra virgin olive oil

1 cup rice syrup

½ cup maple syrup

¾ teaspoon sea salt

4 teaspoons vanilla extract or 1 vanilla bean, I use both since I love vanilla.
¾ cup unsulphured dried apricots, finely sliced

½ cup unsulphured golden raisins, like Hunza

½ cup raisins
Preparation: 

Pre-heat oven to 320°F.

Place oats, almonds, pumpkin seeds, sunflower seeds, sesame seeds and cinnamon in a large bowl and toss to combine.

Warm olive oil, rice syrup, maple syrup and salt in a small saucepan over medium heat*. Split vanilla bean (if using) and scrape out seeds with the tip of a small knife, place seeds and bean in the saucepan, whisk and simmer for 5 minutes. Remove from heat, add vanilla extract, pour into dry ingredients and mix well.

Spread 1/3 of mixture on a parchment lined baking sheet (13 by 18 inches) in one layer and bake for 30 minutes, stirring after 15 minutes. Return to oven and bake 10 to 15 minutes more or until deep golden and fragrant. Repeat with the remaining mixture, I did two trays at a time and rotated them. Place warm granola back in the large bowl, and stir in the dried fruit while it’s still warm. Allow to cool, then store in your favorite jars or cellophane bags to give as gifts.

*Tip; measure oil before measuring rice syrup and it will easily slide out of the measuring cup.

Servings: 
Makes about 15 cups.

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