I LOVE homemade granola! This has been my hand’s down favorite recipe. We make this every other month (kept in an airtight container) it is perfect! I make half the batch with dark chocolate and half without (hubby is allergic). It does make a lot of granola I promise, it won’t last long 🙂 Perfect for yogurt parfaits for breakfast. Top ice cream for dessert or just eat a handful when you need a snack. This is also a wonderful gift idea for friends or during the holidays. Totally addictive!
8 c of rolled oats
1.5 c of wheat germ
1.5 c of oat bran
1/4 c of chia seeds
1/4 c of flax seed meal
1 c of sunflower seeds
1 c of slivered toasted almonds
1 c of cashews
1 c of chopped walnuts
1 tsp of sea salt
1 1/4 c of maple syrup
1 tbl of raw honey (or processed honey or agave)
1 c of vegetable oil
1 tbl of ground cinnamon
1 tbl vanilla extract
2 c of dried tart cherries (or blueberries, raisins or craisins)
Preheat the oven to 275 degrees.
Combine the oats, wheat germ, flax, chia, oat bran, sunflower seeds, cashews, almonds, walnuts and salt in a very large bowl. In a separate bowl (or you can use your sauce pan) combine the maple syrup, honey, oil, cinnamon and vanilla. Bring to a boil over medium heat. Whisk until completely blended. Then remove from the heat and pour over dry mixture. Mix well and then spread on 2 baking sheets. Make sure you have one layer in each pan. You can bake additional cookie sheets as needed.
Bake until crispy and toasted brown. 1 hour and 20 minutes. Cool and then add your mix-ins. Chocolate, dried fruit etc. Store in an airtight container or ziploc baggie.
— Knead to Cook