Granola

Hozzávalók

4 c old-fashioned rolled oats

1 1/2 c raw nuts and/or seeds (I used one cup pecans and half cup Pepita’s)

1 tsp find grain sea salt (if you’re using standard table, salt, scale, back to three-quarter teaspoon.]

1/2 tsp ground cinnamon

1/2 c melted, coconut oil or olive oil

1/2 c maple syrup or honey

1 tsp vanilla extract

2/3 c dried fruit, chopped if large

Totally optional additional mix in: half cup chocolate chips or coconut flakes

Útmutatók

Preheat oven to 350°F and wine, a large, rimmed baking sheet with parchment paper

In a large mixing bowl, combine the oats, nuts, and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and that is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway for extra clumpy granola, press, the stirred granola down with your spatula to create a more even layer. The granola will further crisp as it cools.

Let the granola cool, completely, undisturbed (at least 45 minutes). Top with dried fruit and optional chocolate chips, if using. Break granola into pieces with your hands if you want to retain chunks, or stir it around with a spoon if you don’t want extra clumpy granola

Store the granola in an airtight container at room temperature for one to two weeks, or in a sealed freezer bag in the freezer for up to three months. The dried fruit, freezes, so let it warm to room temperature for 5 to 10 minutes before serving.