About the Recipe
Ingredients
DRY INGREDIENTS
7 cups/ 18 oz old fashioned rolled oats (regular or thick cut)
¼ cup/ 1 oz sesame seeds, natural or black (or sunflower seeds)
1 cup / 3.75 oz pecans, or other nut chopped into medium pieces (can be a mix of nuts)
1 1/3 cup/ 3 oz coconut, shredded, unsweetened
½ cup/ 2 oz pumpkin seeds, raw or roasted
WET INGREDIENTS
6 tablespoons / 3 oz organic butter and/or grass fed butter, unsalted
1/3 cup/ 3 oz coconut oil, unrefined, extra virgin (or non gmo rice brand oil or sunflower oil) or 2 oz rice bran oil
1/3 cup/ 3.5 oz honey
1/3 cup/3.5 oz maple syrup
Preparation
Step 1
Line (2) half sheet pans with parchment paper or silicone mats.
Preheat oven to 300F 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 wet ingredients are a uniform brown color in the saucepan.
Step 4
Pour WET mixture over dry ingredients. and using a spatula coat all the mixture. Pour out onto a sheet pan into a uniform layer. Using the back of the spatula, pat down the granola. Place in the middle of the oven to bake.
To get clumps, cool completely on sheet pans on wire rack before taking off on baking sheet. Store in air tight glass container for 4-6 weeks.
Step 5
Bake time 22 minutes until coconut turns light golden 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