This granola recipe has become a yearly tradition here at Rancho Vignola. Each fall before Christmas I make countless batches and gift it to all our hardworking staff, friends and family alike.
As with all granola recipes this one is totally customizable! Feel free to play around and make the perfect combination to suit your personal preferences.
2 cups sliced almonds
2 cups walnuts, chopped (or pecans, or a mix of both)
2 cups puffed rice or rolled oats (optional)
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup ribbon coconut
1/4 cup maple syrup, darker the syrup the more maple flavour
2 tbsp coconut oil, melted
Pinch of salt
Start with all raw ingredients as you will be baking everything to golden perfection.
After baking feel free to also add some dried fruit, a cup of raisins, cranberries, mulberries, or even chopped apple rings are a tasty addition!
Pre heat your oven to 300°F.
Mix together all ingredients until dry ingredients are evenly coated with the wet ingredients.
Spread the granola out onto a cookie sheet and bake for about 20 minutes. After the first 10 minutes take it out and quickly give it a good stir, put it back in oven and check again in 5 minutes, but you'll probably need to bake for 20 minutes total. You'll know the granola is done when the ribbon coconut is starting to brown.
Let cool at room temperature. I like giving it a stir about 5 minutes into cooling to avoid needing to break up clumps once totally cooled. Store in a sealed bag or container.
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