Yield 2L
There is something special about fresh granola. Flavours seem to burst free when you eat a batch that’s just out of the oven and a simple zip lock bag will let you take your fresh granola anywhere. The granola is best eaten fresh within two weeks, although it will last for several months. Remember ingredients such as hemp seeds and many nuts have a shorter shelf life, so it’s better to add them by the bowl instead of into your batch of granola.
Ingredients
Dry
- 3 cups rolled oats
- 1 cup rye flakes
- 2 cups quinoa flakes
- 4 Tbsp. sunflower seeds
- 4 Tbsp. pumpkin seeds
- 2 Tbsp. chia seeds
- 1¼ cups shredded coconut (wider ribbons if possible)
- ⅓ cup ground ginger
- 1 tsp. cinnamon
- 4 Tbsp. sesame seeds
- ½ cup cacao nibs (optional)
Topping
- 1 cup vegetable oil
- 1¼ cups honey
- 4 Tbsp. brown sugar
- Pinch of salt
Directions
Preheat oven to 300F. Mix together all of the dry ingredients, except sesame seeds, in a large bowl. Caramelize the honey in a small pot. When the honey gets to a light brown colour, stir in sugar and salt. Stir the oil into the mixture, pour the wet mix into the dry ingredients and mix well. Spread mixture over two sheet trays and put them into the oven. Bake, stirring every 15 minutes until your desired toastyness is achieved (approximately 60 to 90 minutes). While the granola is in the oven, toast the sesame seeds separately. When the granola is done sprinkle the sesame seeds over the top and let it cool. Don’t worry if it doesn’t seem crunchy, that comes as it cools. When your granola cools, break it up a little and store it in an airtight container.
Nutritional facts per ½ cup: Calories 413; Fat 22g; Carbs 50g; Protein 7g; Sugars 24g
