If you’re anything like me, you’ve tried at least 10 different recipes for granola- each of them ok, but not something that you want to make… and then make again. With this recipe I’ve tweaked it a few times until I found the balance that makes me happy. It’s slightly crunchy, a little salty, it has the chew factor, it has texture, the little bit of sweet offered up by the dried fruits, and a teeny bit of heat, ’cause, well, why not? So without further adiue….
Ingredients
- 3 Cups rolled oats
- 1/2 Cup whole raw cashews
- 1/2 Cup chopped raw cashews
- 3/4 Cups unsweetened, shredded coconut
- 1/4 Cup grade B pure maple syrup
- 1/4 Cup canola oil
- 3/4 Teaspoon kosher salt
- 1/4 Teaspoon cinnamon
- 1/2 Teaspoon cayenne
- 1/3 Cup dried cranberries
- 2/3 Cup raisins (I like variety so I use 1/3 Thompson, 1/3 golden, and 1/3 red flame)
Directions
- Preheat your oven to 250 degrees F
- In a 1 Cup liquid measuring cup combine the maple syrup, canola oil, kosher salt, cinnamon and cayenne- give it a real good swirl around in there
- In a bowl, combine the oats, all of the cashews, and the coconut
- Add the liquid to the solid and combine the mixtures as evenly as is possible so that you can’t see any bog, dry clumps at all
- Spread the mixture out on a jelly roll pan, evenly, and cook for an hour and 15 minutes, stirring every 15 minutes to achieve an even brownesss
- Remove from the oven and allow to cool for at least 15 minutes, then add the cranberries & raisins
- Store in an airtight container in a cupboard for up to 1 week. Enjoy dry or with your favorite milk (cow, goat, soy, almond, hemp)