- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
Careful because this stuff is so addicting. The recipe is originally from Damaris Phillips on the Food Network: http://www.foodnetwork.com/recipes/damaris-phillips/homemade-granola-parfait-recipe/index.html. I changed it up a bit and I think it is one of the recipes that every time you make it you will change the ingredients a bit.
- 5 c. old-fashioned rolled oats, I used Bob's Red Mill Organic Extra Thick Rolled Oats
- 2 c. pecans, coarsely chopped
- 3/4 c. sunflower seeds
- 3/4 c. almonds, sliced or slivered
- 3/4 c. raw cashews, unsalted
- 3/4 c. turbinado raw sugar
- 1 T. 100% pure Maple Syrup
- 1/2 c. raw honey
- 1/4 c. coconut oil, melted (*I used the brand Kelpo, just make sure you use cold-pressed, unrefined oil; organic if possible)
- 1 T. vanilla extract
- 2 tsp. ground cinnamon
- 1 tsp. sea salt
- 1/2 c. golden raisins
- 1/2 c. dried cranberries
- 1/2 c. unsweetened coconut, large flakes
Preheat the oven to 250 degrees F. Combine the oats, pecans, sunflower seeds, almonds and cashews in a large bowl. In a separate mixing bowl, combine the sugar, maple syrup, honey, oil, vanilla, cinnamon, salt, 1/4 cup water and stir well to combined all liquids. Pour the liquid mixture over the oat mix and stir until combined.
Pour onto two baking sheets, lined with foil, and spread in even single layers. Bake 40 minutes, stirring halfway through to allow for even browning. After first 20 minutes, raise the oven temperature to 300 degrees F and continue to bake until golden brown, 20 minutes.
Pour the cooked oat mixture into a bowl and stir in the raisins, cranberries and coconut. You may have to peel some of it off the foil. Let cool. The granola will keep in an airtight container at room temperature in a cool dry place for up to 3 weeks.