Very Granola

Prep Time:

15 Minutes

Cook Time:

27 Minutes

Servings:

16 (2 oz)

About the Recipe

Ingredients

DRY INGREDIENTS

7 cups/ 1 lb 3 oz old fashioned rolled oats (regular or thick cut) or sprouted oats, organic
2/3 cup/2.5 oz walnut pieces, organic (or almonds)
2/3 cup / 2.5 oz pecan medium
1 cup/ 2.5 oz coconut, shredded, unsweetened, organic

WET INGREDIENTS

4 tablespoons / 2 oz butter and/or grass fed butter, unsalted or ghee, organic
1/4 cup/ 2 oz coconut oil, unrefined, extra virgin, organic (or avocado oil)
1/3 cup/ 3 oz honey
1/4 cup/ 2.5 oz maple syrup

Preparation

Step 1

Line (2) half sheet pans with parchment paper or silicone mats.

Preheat oven to 325F convection

Step 2

Blend together DRY ingredients, oats, coconut, pecans, almonds pumpkin seeds in one bowl.

Step 3

In a small saucepan, gently heat the WET ingredients butter, oil, honey, and maple syrup on Low heat until the butter melts. Whisk until the wet ingredients are a uniform brown color in the saucepan.

Step 4

Pour the WET syrup over the DRY ingredients. Using a spatula, coat the mixture with the syrup. Pour the granola onto a sheet pan, and spread it into a uniform layer. Using the back of the spatula, pat down the granola. Place the sheet pan in the middle of the oven to bake.

For clumps, cool the baked granola completely on a cooling rack. Scoop granola into an airtight glass container or enjoy immediately. Granola can be stored for 4-6 weeks.

Step 5

Bake time 25-30 minutes until oats turn light golden brown and coconut is medium brown.

Baking Tools for Recipe

BAKING SHEETS
SILICONE MATS OR PARCHMENT PAPER TO LINE PANS
SMALL SAUCEPAN
MEASURING CUPS OR SCALE
WHISK
SPATULA
LARGE MIXING BOWL
COOLING RACK
AIRTIGHT JAR FOR STORING COOLED GRANOLA