It’s been popular with the whole Rancho Vignola team, and we think you’ll enjoy it just as much.
Granola is something that is a great versatile food to have on hand.
Not only is it a tasty addition to cereal or with yogurt, it’s also an easily transportable snack to throw in your bag when you’re on the go.
Store-bought granola is expensive, and you also don’t get to tweak the recipe to your preferences. Making granola at home is easy and a cost-saving habit if you eat it regularly.
Don’t have or like a few of the ingredients listed? Don’t sweat it, either omit them or exchange them for something else you have; the recipe will still be delicious regardless!
- 5 cups gluten-free rolled oats
- 2 cups raw almonds, chopped (feel free to use slivered or sliced)
- 1 cup Brazil nuts chopped
- 1 cup raw pumpkin seeds
- 1 cup raw sunflower seeds
- 1 tbsp ground cinnamon
- 3 tbsp of diced candied ginger
- 1 tsp of sea salt
- 1 cup pure maple syrup
- ½ cup coconut oil
- 1 ½ cups Thompson organic raisins
- 1 cup dried mango, chopped
- ½ cup dried juice-sweetened cranberries
- ½ cup dried figs, chopped
- ½ cup goji berries
- ¼ cup golden Incan berries (optional)
- ½ cup puffed quinoa
Preheat oven to 250˚F. Combine oats, nuts, seeds and seasonings in a large bowl. Gently toss together to mix. Heat syrup and oil in a saucepan, just until warmed. Drizzle over the oat and nut mixture. Using your hands or a large spoon, toss the mixture until it is evenly blended.
Spread the mixture out onto large, rimmed baking sheets and bake for around 45 minutes, stir often (approximately every 10 minutes). When done the granola should be crisp, dried and a light golden colour when you remove it from the oven. Let the mixture cool. Place it back into a large bowl and add all your dried fruit and puffed quinoa. Toss it gently and transfer your fresh granola to jars or sealed bags for the fridge or freezer.
Makes approximately 13 cups.
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