Recipe of the Week: Granola

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Granola Bars / Cereal

INGREDIENTS

3½ cups rolled oats (if you want bars use steel cut oats so it will stick together better)
1 cup raw sliced almonds
1 cup raw cashew pieces (or walnuts or pecans)
1 cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods)
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
½ cup honey
2 teaspoons vanilla extract
½ teaspoon salt
Also need – parchment paper

Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.

Notes:

I use coconut oil in place of butter most of the time.

I do not like shredded coconut so I just add more of the other ingredients to make up the volume.

I will often grab a small containerful and add craisins or raisins and some chocolate chips to make it more of a trail mix.

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