I am not much of a cereal eater but I do like a good granola, especially if it is homemade. When we visited the Fletcher Valley Market one of our purchases was a bag of granola. Faye has said that it’s the best granola she has ever had. I noticed that the bag was almost empty so I made up a batch of homemade granola. I used some of the ingredients listed on the Fletcher Valley Natural Foods product and many which were not.
Those who are familiar with my posts will be shocked to see that this time I actually have a recipe of sorts with ingredient amounts and all, although not in any kind of traditional format.
The dry ingredients were:
- 1 cup old fashioned steel cut oats
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/4 cup sliced almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 2 Tablespoons coconut sugar
- 1 Tablespoon wheat germ
- 1 Tablespoon black sesame seeds
- 1 Tablespoon almond flour
- 1 Tablespoon hulled hemp seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
To the dry ingredients I mixed:
- 2 Tablespoons virgin unrefined coconut oil
- 1 Tablespoon olive oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened apple sauce
I spread this mixture on a lightly greased cooking sheet and baked it in a 300ºF oven for 45 minutes.
After baking for 45 minutes at 300ºF I turned the granola over in sections with a spatula, being careful not to break up the clumps more than necessary. Then I turned the oven off but put the baking tray back in the still hot oven for 15 more minutes.
When the granola had cooled, being careful not to totally break up the clusters, I mixed in 1/4 cup of raisins and 1/4 cup of dried cranberries (Ocean Spray® Craisins®). Although it was almost bedtime I couldn’t resist having a taste, and I was not disappointed. Hey, I might even have cereal for breakfast tomorrow.