We love granola at our house, it doesn’t usually last long once I unpack the groceries. Granola is a great snack and can be used for breakfast (as long as it’s not a really sweet granola). This recipe is taken from the ‘Whitewater Cooks at home’ cookbook by Shelley Adams. I have adapted it a little bit, taking out the brown sugar and increasing the honey and maple syrup to make it a little cleaner. Enjoy Granola over yoghurt, applesauce, with almond, rice, or soy milk, or just out of the bag, by the handful!
Makes about 12 cups
5 cups large flake oats
1 cup raw sunflower seeds
1 cup white sesame seeds
1 cup whole almonds, hazelnuts, or both, roughly chopped
1 tbsp cinnamon
1 tbsp ground ginger
1 cup applesauce
1/3 cup honey
1/3 cup maple syrup
1/4 cup grapeseed oil
1 tsp sea salt
1 cup dried cranberries, blueberries, raisins, or a little of each.
1. Preheat oven to 325°. Put everything except the dried fruit in a large mixing bowl and combine really well. Spread the mixture out onto a large 12×18 inch (30×45 cm) baking pan. Do not line the pan with parchment paper.
2. Bake for about an hour, turning the mixture over a few times during baking. You want everything to get evenly brown.
3. Remove from the oven, and allow to cool completely before adding the dried fruit.
4. Store in an airtight container.