Recipe from: Gail Wilson, Bow Island, AB
4 cups rolled oats
1 cup almonds
1 cup cashews
1/2 cup pecans
1/2 cup flax seed
1/2 cup sesame seed
1/2 cup sunflower seed
You can substitute any other nuts you love (except your husband). You can also use more or less of each kind of nuts, general rule of thumb, 4 cups oats, 4 cups nuts.
1/2 to 3/4 cup honey (depending on your sweet tooth)
1/3 cup molasses
3/4 cup olive oil
1/4 cup maple syrup
2 tbsp water
Dried fruit chopped fine
Anything else you think you would like in granola.
This one is packed with energy and dehydrating (although it does not have to be dehydrated; see instructions in THE FINALE), saves all those yummy nutrients from being cooked out! It can also be doubled (or tripled) to suit your family size. I use all raw organic ingredients for the best nutritional value. With this recipe the options are endless, so experiment with your favorite ingredients, you can’t go wrong!
Grind all the nuts in your vitamix, blender, or coffee grinder. Grind the almonds by the handful so as not to stick up the grinder. Put all the nuts in a large bowl.
Put all the wet ingredients in a blender until well mixed. Pour into the large bowl of nuts and stir until well mixed.
Dates – To use dates without having big chunks in your granola, cut in quarters and freeze or buy Rancho’s wonderful date pieces already chopped and rolled in oat flour (which are great to eat just as they are, by the way). Then, grind either option in the blender (when still frozen), adding a little oat flour so they don’t stick, and add to the wet ingredients. One half a cup of either will suffice.
Goji berries – You can use whole or grind these as well for an easier chew. 1/4 cup is a good amount.
Put the rolled oats in a large roasting pan. Add the wet mixture to the rolled oats and stir well. If your oven has a dehydrating feature (don’t panic if you don’t, you can still make the granola, see below), set to 120 degrees. Place in oven and stir every hour until dry, about 4-6 hours. If you are not there to stir, or want to do it overnight, this works as well. You may have to stir it in the morning and give it a little longer, as humidity and moisture in the air affect drying time. It doesn’t have to be crumbly dry, as you are storing it in the fridge / freezer.
If you don’t have a dehydrating feature, set your oven on as low a temperature as you can (usually 200 degrees), for 3-4 hours, stirring more often. It will taste just as good and the low temperature will still preserve most of the nutritional value.
Store in the freezer in glass jars for optimum freshness. Then, take out what you can use in 2 weeks and store this in the fridge as you munch away. Keeps in fridge 2 weeks, in freezer, 6-8 months.