One of those recipes that you make and never stop. I adore granola--crumbled over ice cream is my favorite--or just dropping it into my mouth instead of chips or nuts or candy...when I'm peckish. You'll love the autumnal flavors in this recipe, as well as the warm colors. It's so good as a gift or when guests come to stay.
Notes:
GOLDEN GRANOLA
Ingredients: 1/3 cup coconut oil, 2/3 cup pure maple syrup, 1 tsp. vanilla extract, 1 tsp. sea salt, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 3 cups rolled oats, 3/4 cup shaved almonds, 1/2 cup sunflower seeds, 1/2 cup chopped dried apricot, 1/2 cup golden raisins, 2/3 cup unsweetened coconut, 1/3 cup dried tangerines (optional).
Makes about 4 cups.
1. Preheat the oven to 300*F. Line a large baking sheet (or two small ones) with parchment paper.
2. In a large bowl, combine oats, almonds, sunflower seeds, coconut, apricot, and golden raisins. 3. In a saucepan over medium heat, bring the coconut oil, maple syrup, vanilla extract, cinnamon, salt, and ground ginger to a simmer. Whisk until just combined and foaming up. Pour over the oats and stir well. 4. Tip the coated oat mixture onto the prepared baking sheet and spread it out evenly. Then press it down with a spatula. (If using two sheets, divide in half, and spread and press evenly between the two sheets.)
5. Bake granola for 25 minutes. Rotate 180* so that the back of the sheet is now closest to the oven door. Bake for 20 minutes longer, then remove. (If using two sheets, do this same process, but switch their positions so that the top sheet moves to the bottom, etc.)
5. While granola is still hot, scatter over the dried tangerine, crumbling as you go, if using. Cool completely, about 20 minutes. Break into pieces. Store in an airtight container for up to 3 weeks.
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