This recipe is a mish mash of sorts. But a good ratio to granola is a must, and having a simple guideline to follow when making granola is helpful. I am a fan of Marge granola, and I like her ratios. So I used her recipe as a guideline to making my own take on a great granola. With many things I make, feel free to try your own combinations of dried fruits, nuts, coconut, sweeteners and spices. Try and try again until you find your favorite I like making different flavors often, so this is just one.
I made a huge batch, like with everything else, so cut back if this seems like too much for you. I gave some away as a gift, hence the big batch. Oh, this makes a wonderful gift. In a bag tied with twine, or in a mason jar is always awesome.
Servings: 15 cups
This granola will keep in an air tight container, or bag for about two weeks. After two weeks, it keeps best in the fridge.
9 cups old fashioned rolled oats
6 cups nuts your choice, I did 3 cups almonds, and 3 cups cashews (pistachios, sesame seeds, pumkin seeds, walnuts, hazelnuts)
1 cup dried unsweetened coconut flakes, found in bulk section of most grocery stores
1 cup dried apricots, use any variety or combination you enjoy (raisins, dates, cranberries, blueberries, mango, peach)
1 tablespoon salt
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 cup olive oil
1 cup liquid sweetener, I used 1/2 cup agave nectar, and 1/2 cup maple syrup (honey)
1 teaspoon vanilla
This is beautiful and nutritious way to start your morning. I serve mine over yogurt or with milk. I often add more fresh fruit, whatever is in season. Right now there are some amazing apples around. Add chopped apples and dust with a touch of cinnamon or cardamom. Use berries when in season for a pop of colored foods which are rich in anti oxidants.
Preheat oven: 350 degrees
1. Place parchment paper or a silpat on sheet pans. Use two sheets for this large of a batch. Use one if you are doing half of this recipe.
2. In a large bowl, combine the oatmeal, nuts, coconut, and dried fruit, mix well. Add the salt, cinnamon, and cardamom to the oatmeal mixture. Mix very well. In a separate bowl combine the olive oil, sweetener, and vanilla, mix. Add the liquid mixture to the oatmeal mixture and combine well.
3. For entire recipe: Divide the large batch between the two sheet pans, evenly distribute the oatmeal mixture on sheet pan, and pat down gently. For half recipe: Distribute the oatmeal mixture evenly onto sheet pan and pat down.
4. Bake at 350 degrees for 40-50 minutes Stir at 20 minutes, and give the sheet pans a turn. If you like your granola clumpy, like me. Do not stir, but do turn the sheet pans.