This amazing granola is adapted from Food 52's Genius Recipe cook book- Its honestly the best granola I've ever had! I'm always weary about purchasing granola from the grocery store because it's often rich with unnecessary added sugar. I've changed the types of nuts and added a couple things, which is whats great about this recipe- you can mix it up however you like with whatever you have in the kitchen, just try to keep the quantities the same. Also it makes 7 cups! So you can have it on hand for awhile. Here I put it on plain fage yogurt- an all around super healthy breakfast or snack, full of protein, fiber, omega 3's, vitamin E and zinc.
Makes about 7 cups
3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 cup unsweetened coconut flakes or chips
1/2 cup cashews, left whole or chopped
1/2 cup almonds left whole or chopped
1-2 Tbsp chia seeds
1-2 tsp flaxseeds
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/4 cup packed light-brown sugar*
*can use more or less deepening on how sweet you like it
- Heat oven to 300° F.
- Place oats, pumpkin seeds, sunflower seeds, coconut, almonds, cashews (leave out the chia and flax seeds to add after the baking is finished), syrup, olive oil, sugar, and 1 teaspoon of salt in a large bowl and mix until well combined. Spread the granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.