Those who know me well know that I'm obsessed with Granola cereal. And not only that, I am a total snob when it comes to eating this nutrient dense treat. I have combed the globe high and low tasting various types of granola. Some of the best I have tried come from Brazil and two of my states side faves include Michelle's granola and an artisinal variety from a bed an Breakfast out in La Jolla, California. Anyway, without further ado, here is my homemade granola recipe. I make it during the holidays to give as presents to acquaintances and people look forward to it all year. I also use it to top my oatmeal and vegan french toast. Recipes for that later!
Latham's Homemade Granola
3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweeteend
3 tablespoons flax seeds
3 tablespoons sesame seeds
1/4 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup toasted mixed nuts, chopped (I used almonds & hazelnuts here)
2 teaspoons cinnamon
1 teaspoon sea salt
1/4 cup sucanat
1/4 cup grapeseed oil
2 tablespoons honey
1 tablespoon pure maple syrup
2 teaspoons pure vanilla extract
2 cups mixed dried fruit (dried cherries and cranberries here)
Preheat the oven to 375. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine all the ingredients except the dried fruit. Stir well to incorporate.
Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake for 20 to 30 minutes (depending on the depth of golden you’re looking for), stirring every 10 minutes.
Let cool and serve!