Ingredients:
3 cups rolled oats (not instant) – gluten free
1 cup whole raw almonds (blanched and skin off)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds (you can also use walnuts or cranberries)
1/4 cup raw sesame
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup water
1/4 cup canola oil
3/4 cup liquid honey (I use raw honey)
Granola Recipe Method:
- Place rack in the centre of the oven and preheat oven to 165 degrees C.
- Line a baking tray with baking paper.
- In a large bowl combine all the dry ingredients and toss.
- In a small saucepan, heat the oil, honey, and vanilla extract and bring to just a boil.
- Pour the heated mixture over the dry ingredients and mix together.
- All the dry ingredients should be well coated with the liquid.
- Spread the mixture onto the prepared baking sheet and bake for about 35 – 40 minutesor until golden brown, making sure to stir occasionally so the mixture browns evenly and doesn’t burn. Keep an eye out on the edge of the tray as it tends to get browner quicker.
- The browner the granola gets the crunchier it will be.
- Place on a wire rack to cool.
- Break up any large clumps of granola while the mixture is still warm.
- The granola may still be sticky and soft when it is first removed from the oven, but it will become crisp and dry as it cools.
- Once it has completely cooled, store in an airtight container.
- It will keep for several weeks.
Can be serve plain or with dried and/or fresh fruit and milk/yoghurt.
It will keep for several months if stored in an airtight container.
