Recipe from: Patricia McKillop, Vernon, BC
This homemade granola recipe uses lots of nuts, seeds and dried fruit to create a delicious breakfast cereal.
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
1/2 cup coconut oil
1 1/2 cups Thompson organic raisins
1 cup dried mango, chopped
1/2 cup dried juice-sweetened cranberries
1/2 cup dried figs, chopped
1/2 cup goji berries
1/4 cup golden Incan berries (optional)
1/2 cup puffed quinoa
Preheat oven to 250F. 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.