Granola should come with a user-warning about how highly addictive a food it is. I love it alone as an afternoon snack, for breakfast along with some warmed non-dairy milk, for dessert with fresh fruit and yogurt or ice cream and as a baking ingredient added to cookies, cakes and crumbles in place of regular rolled oats.
Downside, commercial granolas are usually loaded full of oil and sugar – hence instructions for making it at home. Not to say that the home-made variety is exempt of fat and sweetener, it wouldn’t be granola or make yummy clusters without them, but it has a more reasonable amount overall than a box off the grocery store shelf. As a result I can feed it to my son without expecting sugar-rush mood-swing action.
That brings us to the next point; you may look at the recipe and think there are a whole lot of ingredients. There are. That’s what happens when you cook with a 3 year old. A young child is very good at scooping, dumping and mixing. Making this granola was a platform for repeating those three activities multiple times. It is worth using the multitude of ingredients if you have them though as they provide wonderful texture and a multi-layered taste that just won’t happen otherwise.
The recipe yields 10 generous cups
What you need :
- 2 cups rolled oats
- 1 cup barley flakes (or more rolled oats)
- 1 cup spelt flakes (or more rolled oats)
- 1/3 cup wheat germ (if tolerated)
- 1 cup unsalted, dry-roasted coconut chips (or flaked coconut, but chips preferred)
- 1/2 cup unsweetened, fine shredded coconut
- 1/2 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/4 cup sesame seeds (unhulled preferred)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground lavender flowers (optional)
- 1/4 cup coconut oil, melted
- 1/2 cup brown rice syrup
- 2 tablespoons maple syrup
- 1 cup chopped unsulphured dried apricots
What you do :
- Preheat the oven to 325F and line a large (11’’x17’’) pan with parchment paper.
- In a large bowl, combine the seeds, coconut, rolled oats, wheat germ, barley and spelt flakes and all the spices.
- Add the syrups and coconut oil to the bowl and mix until all of the ingredients are evenly coated with the mixture of oil and sweetener. This will likely take a few minutes and a bit of elbow grease.
- Spread the mixture in an even layer on the pan and cook for 25 minutes, stirring once or twice during the baking period.
- Remove from the oven and add the chopped apricots, mixing well.
- Let cool completely and then break apart and eat some, storing the remainder in air-tight containers.