This is a customized (pilfered!) version of the Maple Quinoa Granola on this site, Julie Morris' granola recipe, and every other granola recipe I looked at before I actually filtered what I liked best of them all. (I like about a 1:1 ratio of oats to fruit and nuts, and as little oil and sweetener as possible!) —Kym
First baking batch
slow cook rolled oats (I use Bob's Red Mill Organic Exta Thick)
chopped raw walnuts
chopped raw pecans
dash of salt
cinnamon to taste
nutmeg to taste
grade B maple syrup
Second baking batch
sliced raw almonds
raw hemp seeds
raw or sprouted pumpkin seeds
dried tart cherries
chopped dried apricots
unsweetened coconut flakes or shavings
dried organic goji berries
In This Recipe
Melt the coconut oil over low heat, then add the walnut oil, maple syrup, and vanilla; stir and set aside.
Combine the first bake batch dry ingredients in a large bowl, and drizzle all but about 1 tablespoon of the maple mixture over them. Stir well to combine
Spread mixture evenly and as thinly as possible over a parchment-lined large cookie sheet, and bake at 250 degrees F for 4o minutes, stirring twice.
While batch one is baking, combine the second bake batch ingredients (EXCEPT the goji and mulberries) with the remaining maple mixture. After the 40 minute timer rings, pull that batch out of the oven and combine with the fruit and nut mixture, and stir well. (I use the parchment to funnel the cooked oat mixture back into the bowl.)
Reduce oven temp to 225, and pour entire mix of ingredients back onto baking pan, spreading evenly. Return to the oven for another 15-20 minutes, monitoring carefully and stirring so the fruit doesn't scorch. Cool completely, mix in the goji berries and mulberries, and store in an airtight container in the fridge.