- 2 cups of rolled oats
- 1 cup of slivered almonds, raw
- 1 cup of pecans, raw, chopped
- 1/2 cup of sunflower seeds, raw
- 3/4 cup of unsweetened shredded coconut
- 1/4 teaspoon salt (optional)
- 1/4 cup maple syrup
- 2 tablespoons agave nectar
- 2 tablespoons sunflower or safflower oil
- 1 cup dried cranberries
Preheat the oven to 300 degrees F.
Toast your oats in a large rectangular pan (13x9x2 works perfectly) for 15 minutes, stirring once while toasting.
While toasting the oats, combine your wet ingredients (oil, maple and agave sugars) in a separate bowl; whisk until completely incorporated (the mixture will get cloudy and thick).
Pull the oats out of the oven; add your nuts (almonds, pecans, coconut), seeds (sunflower), and salt to the oats and stir to incorporate completely. Then, pour on the oil-sugar mixture and mix so that all oats, nuts, and seeds are evenly coated.
Place the pan back in the oven for another 20-25 minutes or until the edges of the granola begin to brown slightly (the granola should still be somewhat sticky); stir once or twice during this time.
Dust with cinnamon, add the cranberries, and stir; let the granola sit for at least 20-30 minutes before storing as to not trap warm moisture in the container.
Here are some other granola ingredients to consider: flax seeds, peanuts, pumpkin seeds, vanilla, banana chips, apricots, raisins, dried apples, or chocolate chips.
Media (text and images) created and published by Rebekah Carter (2010).