Granola can be used as a quick snack, breakfast cereal or a yogurt topper. You can even use granola as the topping in a fruit crisp recipe or make a breakfast parfait with fruit, yogurt and granola.
I resisted the urge to add chocolate chips, since I am trying to be good, but thought the cocoa roasted almonds fit the bill perfectly. Now keep in mind that you can add and subtract ingredients to make this recipe fit your tastes. Have fun and come up with your own amazing combination of ingredients.
I hope you enjoy this as much as I do!
5 cups old-fashioned rolled oats
2 cups cocoa roasted almonds, coarsely chopped
1 cup raw sunflower seeds
1 cup craisins (dried cranberries)
1 cup pepitas (shelled pumpkin seeds)
½ cup coconut flakes
½ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
¾ cup applesauce
1/3 cup maple syrup
¼ cup honey
2 tablespoons grapeseed or vegetable oil
Preheat the oven to 300F.
1. In a very large bowl, mix together the oats, almonds, craisins, pepitas, coconut, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
2. In a small saucepan, warm the fruit puree with the maple syrup, honey, and oil.
3. Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets.
4. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
5. Remove from oven, and cool completely.
Store the granola in a large, airtight container. It will keep for up to one month.