We do our best to eat as many organic whole foods as possible and true granola shouldn’t be a stretch. I have come up with a granola recipe that, for the most part, reflects what is grown locally around us. The resulting product is delicious and fresh while being convenient, nourishing, and a great way to start the day!
For the Granola
- 1/2 cup olive oil
- 1 cup Sweetree honey
- 1/4 cup brown sugar
- 1 tablespoon molasses
- 1 tablespoon cinnamon
- 1/2 tsp freshly ground nutmeg
- 2-3 tsp flaky sea salt (while this salt amount may seem high, it lends itself to giving a wonderful butter flavour to the end product)
- 5 cups rolled oats
- 3 cups dried (dessicated) coconut
- 1 cup raisins (or dried cranberries or dates or other dried fruit)
- 1 cup chopped dried apples
- 1 cup hazelnuts (almonds or nearly any nut combination will do)
- 1/4 cup flax (linseed) or LSA
- Preheat oven to 180degrees C.
- In large casserole dish or stock pot, over medium high heat, add olive oil, brown sugar, molasses, cinnamon, nutmeg, and salt. Bring to boil and remove from heat.
- Add oats, coconut, nuts, and flax seeds and mix well.
- Pour mixture into lined, large baking dish (I recommend a glass or ceramic dish to evenly bake). If you want larger clumps of granola in your finish product (think granola bar status), pack the mixture into the dish with the bottom of a measuring cup and don’t stir while baking. If you want smaller bits and pieces, stir mixture a couple times during the 30 minute bake.
- Remove from oven and let cool (I’ll often leave it out overnight before removing it from the pan).
- Mix in raisins/dried fruit. Store at room temperature in pantry in air tight container.
by Sarah Wadsworth - The Seasonal Alchemist