When I make this granola, I seriously have to hide a small container of it, or else my kids will eat it all before I have the chance to have a bowl for breakfast! It has delightfully wholesome ingredients and is AMAZING served sprinkled with fresh berries…like blueberries, raspberries, blackberries or sliced strawberries. (Yum!)
Besides the fact that this recipe is delicious, it is also flexible. I don’t think I have ever made it the same way twice. Sometimes I will add a cup of sunflower seeds (not salted), or cups of rolled wheat to supplement the oats. You can adjust this recipe to your taste! I have added additional ideas at the end of the recipe.
I will share with you here the basic recipe, and if you see something you don’t like, well then don’t add it! Just make sure to get some rolled grain, nuts and seeds (if you like), spices and then a bit of sweetener and oil and you will be set!
At the end of mixing, you are looking to bake/dry out the granola so you can put some of this scrumptiousness into your pantry. It can last for up to 30 days, but we have never gotten that far, it’s always devoured before then! 🙂
Deliciously Nutty Granola
Ingredients
- 8 Cups Rolled Oats Old Fashioned work best!
- 2 Cups Pecans Roughly Chopped
- 2 Cups Almonds Roughly Chopped or slivered
- 3/4 Cup Brown Sugar
- 1 Tbsp Cinnamon
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Cloves (ground of course)
- 1 Teaspoon Sea Salt
- 1 Cup Applesauce unsweetened works great!
- 1/2 Cup Coconut Oil
- 1/3 Cup Honey
Instructions
- Preheat the oven to 325F
- In a super large bowl combine the oats, pecans, almonds, brown sugar, cinnamon, nutmeg, cloves and sea salt. Mix this well until all the spices are well incorporated and the brown sugar is well distributed. Set aside.
- In a sauce pan, warm up the coconut oil, applesauce, and honey, on medium low until blended. (In the summer when my coconut oil is liquid I might skip this step and simply blend the ingredients in a small bowl)
- Pour the applesauce, honey and oil mixture into the grain and nut mixture and fold together thoroughly. After all of the ingredients are incorporated, you will see you now have small clumps of wet granola.
- Divide the granola onto two cookie sheets and spread over the pan, careful to not break up the clumps you have created.
- Bake the Granola for 1 hour and 10 minutes, checking on the granola at about every 15 minutes to carefully stir the drying/baking mixture to allow the moisture to escape. If you are using one oven, at each interval that you stir, switch the pans so that both get equal time on the top rack and the bottom rack.
- When the granola is a deep golden brown, remove from the oven and allow to cool. This makes about 3 pounds of granola or 15 cups. Store in an airtight container for up to one month in the pantry, if you make it that long!
Notes
Join our group! We will email you when we share a new recipe! Don't worry--we also detest spam!
By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
