So, I don’t measure when I cook and this adapted recipe is the closest to how I make mine, give or take a couple of differences like honey and brown sugar.  The recipe below does not call for it but I like to add a little brown sugar and I use honey instead of maple syrup since I always have raw honey at home.

3 cups old-fashioned rolled oats
3/4 cup sliced almonds
1/2 cup raw sunflower or pumpkin seeds
1/2 tablespoon wheat germ
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons melted unsalted butter
1/2 cup raw honey or maple syrup
1 cup dried fruits blueberries, cranberries, cherries, apricots, dates, figs (I do not like raisins but add if you like)

Preheat oven to 325 degrees F and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and in a small bowl, stir together the oil (or melted butter), and maple syrup or honey. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

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