This is, without a doubt, the best granola you will ever eat. I received it as a gift from my friend Pam, who is the “Indisputable Granola Queen.” You will agree after you’ve tried this. In fact, you may end up being unable to stop eating and soon find that the little gift baggie the granola came in is turned upside down and you are trickling the very last of the crumbs into your mouth. It’s happened once. It will happen again.
It has some healthy things in it for sure. There is also some sugar in it. Quite a bit actually. It’s almost like candy. But healthy, ummmmmm….. except for the sugar.
The great thing about this recipe is you can change it! If you don’t want that much sugar, halve it. If you would rather use honey, you can give that a try. You can use whatever nuts and dried fruit you like and make it heavier on the oats or heavier on the other ingredients. And if 15 cups of granola is too much, cut the recipe in half!
One thing you need to stick to though is the amount of oil you put in. I’ve found that when I’ve used less, I end up with a burned mess.
This recipe will give you a solid 15 cups of granola.
Here’s your RTI:
If you are using shredded coconut, add that in the last 10 minutes in the oven OR just add it at the very end when you take the granola out of the oven.
The dried fruit can be stirred in after the granola has cooled a bit or completely.
This freezes well. I’d recommend it. You can eat it right out of the freezer.
- Big bowl
- Wooden spoon
- Two large cookie sheets with edges
- Measuring cups and spoons and such
- 6 cups oats
- 2 cups sunflower seeds
- 1.5 cups toasted sesame seeds
- 2 cups brown sugar (I use 1/2 – 1 cup but keep in mind, that translates into far less sweetness)
- 1/2 cup soya flour (You can omit. I often do)
- 1 cup water
- 1 cup canola or sunflower oil (I often use grapeseed oil)
- 2 tsp vanilla
Other things you can add:
- 1 cup pumpkin seeds
- 1 cup slivered almonds (It’s best to toast these separately and then add when the granola comes out of the oven. I find putting them in the mix is an invitation to see them burn.)
- 1 cup shredded coconut (You can toast it ahead of time and add after the granola has cooled a bit OR skip the toasting and add it in after granola has cooled OR add coconut in last 10 minutes in the oven or toast)
- 1 cup dried fruit (Wait until granola has cooled to add the dried fruit. Also I usually add 2 cups of dried fruit)
- You can add also add things like hemp seeds and chia and ground flax seed (more on that in another recipe coming soon)
- Preheat oven to 350F.
- In a big bowl mix all the dry ingredients.
- In another bowl, mix all the wet ingredients.
- Then pour the wet over the dry and mix well.
- Spread over 2 cookie sheets.
- Bake for 10 minutes. Check. Bake for another 5 minutes. Check for crisping. Every oven is different. Keep checking every 5 minutes or so. A total of 20-30 minutes should be enough. Not checking it often enough will likely lead to burned edges if not a burned batch. But who knows…maybe that’s just my oven!
- Mix in your add-ins according to cooking time until the granola has the golden-ness or crispness you would like or simply add them in after the granola has come out of the oven