Nut & Seed Granola
I really like Amanda Soule’s website, soulemama dot com. Her way of doing things reminds me of how I did (or dreamed of doing) things when my children were little. This granola is a favorite of theirs for eating or gifting.
She uses this recipe from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission)
3 C rolled oats
½ C sesame seeds
½ C sunflower seeds
½ C pumpkin seeds
½ C almonds, chopped
1 C whole-wheat pastry flour
½ tsp cinnamon
pinch sea salt
1/3 C cold-pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so)
1/3 C brown rice syrup or maple syrup
¼ C apple or orange juice (in a pinch, most other juices have worked for us too)
1 tsp vanilla
¼ tsp almond extract
- Preheat oven to 300º F. In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.
- In a separate bowl, combine oil, syrup, juice and extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on a cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in an airtight jar.
- I always double the recipe (I have four children. I double everything), which fills a one gallon jar and lasts us almost one week. For making and sharing as a gift, a double batch fits nicely inside two half-gallon mason jars.