One of the best things I’ve had this year so far was some homemade granola made by my friend Erjona. She’s not a big fan of sweets, and while I don’t mind them, I don’t love a lot of sugar in the morning. That’s why her homemade granola hit the spot — nutty, crunchy and filling. I was so inspired by the outcome of her culinary adventure. Since then I’ve been on the lookout for a good recipe.
- 3 1/2 cups rolled oats – to ensure gluten-free, use certified gluten-free oats
- 1/2 cup coconut flakes, unsweetened
- 3 tablespoons flax seeds
- 3 tablespoons sesame seeds
- 1/4 cup sunflower seeds
- 1/2 cup toasted mixed nuts, chopped (I used toasted slivered almonds)
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/4 cup brown sugar
- 1/4 cup grapeseed oil – I used Canola oil
- 2 tablespoons honey
- 1 tablespoon pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups mixed dried fruit (I used raisins, dried cranberries and dried apricots)
Preheat the oven to 375 degree F. Line a baking sheet with foil. Set aside.
In a large bowl, combine all the ingredients except for the dried fruit. Mix until combined.
Spread the granola mixture on the baking sheet, spread it out into an even layer. Bake for 20 to 30 minutes, until nice and golden brown. Recommend you stir every 10 minutes.
Remove granola from the oven and let cool completely (in pan) and on a wire wrack. Once the granola has finally cooled, mix in the dried fruit. Store in an airtight container. Enjoy!