Habit Forming Granola

Granola has a permanent place in my pantry. We Eat it with yogurt, cereal, baked goods and other recipes, savory salads, cottage cheese, fruit and let's not forget out of hand! Most granola found in store shelves is loaded with (refined) sugar, something I like to keep to a minimum in my home and many are loaded with unhealthy fats.  My mission was to develop a gluten free granola loaded with nutrition and void of refined sugar. 

This recipe draws only on dark maple syrup for sweetness, is loaded with nuts and seeds and baked with a thin coating of olive oil which imparts its subtle fruity/herby flavor. Each recipe makes a large batch, but this frequently doesn't make it to the end of the week before I need to make more! 

RECIPE

yeilds 45 oz granola (enough to fill 2-32 oz jars with a little remaining to eat off the tray)

As you make this, feel free to adjust quantities to suit your preference. Sometimes we like it more oaty and sometimes we like it more nutty. The choice is yours!

Notes:

-when measuring liquids, start with the olive oil as it will coat your measuring cup and allow the maple syrup to pour freely with minimal scraping.

-as you spread the granola across your two baking sheets, you’ll notice the liquid has gathered in the bottom to ensure even distribution, alternate scooping granola between the two sheets, stirring as you go

You will need: 

(choose Organic where you are able) 

3 cups (12 oz) (gf) thick cut old-fashioned oats- I like Bob’s Red Mill (rolled oats will do just fine, but avoid quick cooking or instant oats)

1 1/2 c (7 oz) raw pumpkin seeds

1 1/2 c (8 oz) raw sunflower seeds

1 1/2 c (6 oz) raw chopped pecans (sometimes I add 2 cups)

1 c peeled hazelnuts, rough chopped (optional- I like using peeled hazelnuts. They can be pricey and hard to find. You may gently toast your own and rub the skins off with a clean dish towel before they cool. Bake at 325°F for 10 mins)

1/3 cup (1 oz) unsweetened coconut chips/flakes

1/4 cup (1 1/2 oz) sesame seeds

3/4 c dark maple syrup (the darker, the better)

3/4c olive oil

1 tsp vanilla extract, or powder (optional)

1/4 tsp fine sea salt

A few pinches Flaky sea salt totalling ~ 1 1/2 heaping tsps (adjust to suit taste)

Preheat to 300F

•If using vanilla extract, whisk into maple syrup before adding. If using powder, sprinkle over the top of the ingredients.

•Combine all in a large bowl and stir well, really well. Then, stir for another minute until everything is thoroughly coated. Spread across 2 parchment lined baking sheets, alternating as you go.. Sprinkle with first pinch of flaky sea salt

•Bake for 18 minutes, stir and sprinkle with another pinch of flaky sea salt per tray and stir a little again. Return to oven, anlterna racks, and bake for another 15 minute interval. Stir again and add any remaining sea salt (if it’s all been added, no worries). Bake for another 15 minutes or more depending upon how toasty you like it. (You may also turn the oven off and allow the granola to sit while the oven cools. You’ll need to keep an eye out depending upon how accurate your actual internal oven temp is and judge accordingly). Remove from oven and stir up each tray. Allow to cool before adding to your preferred method of storage. It will continue to crisp up as it cools. I highly recommend topping some vanilla ice cream with some warm from the oven

Share and enjoy! 

This recipe is one my family can't live without. You'll find this very easy to make and you may never purchase store-bought again. I hope you enjoy it as much as we do!