Homemade Nut & Seed Granola
Notes
Priscilla pretty much used the ingredients listed in column 1. She substituted coconut flour for soy flour (couldn’t find soy). For the dried fruit she used apricots, mango, blueberries, cherries, and craisins and ended up baking it much longer than 30 minutes, stirring every 10 minutes for even browning.
Ingredients
Dry
- Rolled Oats — 6 cups
- Wheat Germ — 1 cup
- Almond Powder — optional ½ cup
- Coconut Flour — ½ cup used instead of soya flour
- Soya Flour — (not used)
- Coconut Flakes — optional 2 cups
- Sunflower Seeds — 1 cup
- Sesame Seeds — 1 cup
- Pepitas — very optional 2 cups
- Pumpkin Seeds — 1 cup
- Walnuts — 1½ cups
- Almonds — 1½ cups
- Pistachios — optional 1 cup
- Pecans — 1½ cups
- Cashews — 1½ cups
- Chia Seeds — ½ cup
- Hemp Seeds — ½ cup
- Flax — optional ½ cup
- Cinnamon — 1 tbsp
- Nutmeg — 1 tsp
- Salt — 1 tsp
Wet
(Warm all but vanilla before mixing)
- Water — ½ cup
- Olive Oil — not a great sub for coconut
- Coconut Oil — ½ cup
- Maple Syrup — ½ cup
- Honey — ½ cup
- Vanilla — 1 tsp
- Almond Extract — optional 2 tsps
- Egg Whites (frothy) — 3 eggs worth
Add-Ins usually 4oz each of whatever
- Apricots
- Mango
- Dried Blueberries
- Dried Cherries
- Dried Craisins
- Mandarin Oranges
Directions
- Preheat the oven to 325 °F.
- Combine all dry ingredients in a large bowl.
- In a saucepan, gently warm all wet ingredients except vanilla. Once warmed, stir in the vanilla.
- Pour the wet mixture over the dry ingredients and mix thoroughly.
- Whip the egg whites until frothy and fold into the mixture.
- Spread the mixture evenly on one or more baking sheets.
- Bake at 325 °F, stirring every 10 minutes, and bake for much longer than 30 minutes, until it’s golden and crisp.
- Remove from the oven and allow to cool completely, then mix in the dried fruit add-ins as you don’t want to burn them, let dry.
- Store your granola in an airtight container.
Enjoy your hearty, crunchy homemade granola! Go play some Snood.